Pin it
This vibrant Italian seafood salad combines tender octopus, succulent shrimp, and delicate squid with bright citrus flavors for a refreshing appetizer that transports you straight to a coastal Italian trattoria. The balance of tangy citrus with rich seafood creates an elegant dish perfect for special occasions or summer entertaining.
The first time I served this salad at a summer dinner party, my guests couldn’t believe it was homemade. Now it’s become my signature dish for special occasions, especially during the holidays when Italian families traditionally enjoy seafood feasts.
Ingredients
- Octopus: The star of the dish that adds a tender meaty texture when properly cooked
- Shrimp: Provides familiar sweetness and beautiful pink color
- Squid: Offers a delicate texture and mild flavor that absorbs the dressing beautifully
- Celery: Adds essential crunch and freshness to balance the seafood
- Red onion: Provides subtle sharpness that mellows as it marinates
- Bay leaves: Infuse the poaching liquid with aromatic depth
- Lemons: Brighten both the poaching liquid and the final dressing with essential acidity
- Tangerines: Contribute a sweet citrus note that complements the seafood perfectly
- Garlic: Adds necessary pungency that brings the dressing to life
- Olive oil: Use the best quality extra virgin you can afford for this no cook dressing
- Honey Dijon mustard: Acts as an emulsifier while adding subtle sweetness and complexity
- Fresh parsley: Brings color and herbal brightness that cuts through the richness
Pin it
Step-by-Step Instructions
- Prepare the Octopus:
- Thoroughly clean the octopus under cold running water, removing the beak if present. Place in a large pot of unsalted water and bring to a gentle simmer. Cook for approximately 45 minutes to 1 hour until a knife easily pierces the thickest part. Allow to cool in its cooking liquid before cutting into bite sized pieces.
- Cook the Remaining Seafood:
- Bring a large pot of water to a boil with bay leaves and a generous squeeze of lemon juice. Add the shrimp and cook for 2 minutes until just pink and opaque. Remove with a slotted spoon and set aside. Add the squid rings to the same water and cook for exactly 2 minutes until just opaque. Overcooking will make them tough and rubbery. Drain and cool immediately.
- Craft the Citrus Dressing:
- In a large bowl, combine the freshly squeezed juice from the lemons and tangerines. Whisk in the olive oil slowly to create an emulsion. Add the minced garlic, honey Dijon mustard, and season with salt and pepper to taste. The dressing should be vibrant and tangy with a subtle sweetness.
- Assemble the Salad:
- Combine the cooled octopus, shrimp, and squid in a large bowl. Add the chopped celery and red onion. Pour the dressing over the ingredients and toss gently to coat everything evenly. Fold in the fresh chopped parsley, reserving some for garnish.
- Chill and Marinate:
- Cover the bowl and refrigerate for at least 30 minutes, though 2 to 3 hours is ideal to allow the flavors to meld together. The seafood will absorb the bright citrus flavors and the texture will improve as it marinates. Before serving, toss once more and taste for seasoning, adjusting if necessary.
The tangerine juice is my secret ingredient that separates this seafood salad from others. My grandmother from Sicily always insisted that the slightly sweeter citrus notes balance the brininess of the seafood better than lemon alone. When I make this dish, I always think of her kitchen overlooking the Mediterranean and how she taught me to respect seafood by preparing it simply.
Perfect Texture Guide
Properly cooked seafood makes all the difference in this salad. Octopus should be tender but still have a pleasant bite rather than mushy texture. The traditional Italian method involves dipping the octopus into boiling water three times before the final simmer, which helps achieve the perfect texture. Some cooks add a wine cork to the cooking water, though this is more tradition than necessity.
Serving Suggestions
Serve this vibrant salad as a stunning appetizer in small portions, accompanied by thin slices of toasted baguette to soak up the flavorful dressing. For a more substantial presentation, place the seafood salad atop a bed of peppery arugula. If serving as part of an Italian feast, pair it with other antipasti like marinated vegetables, olives, and a selection of Italian cheeses.
Cultural Significance
This seafood salad, known as Insalata di Mare in Italian, is traditionally served as part of the Feast of the Seven Fishes on Christmas Eve. This celebration, particularly popular in Southern Italian regions, involves serving at least seven different seafood dishes, representing the seven sacraments of the Catholic Church. Many families prepare this salad a day ahead, allowing them to focus on cooking other dishes on the busy holiday.
Pin it
Storage Tips
Store any leftover seafood salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, though the texture of the celery may soften slightly. Never freeze this salad as the texture of the seafood will deteriorate significantly. Before serving leftover portions, allow the salad to come to cool room temperature for about 15 minutes to enhance the flavors.
Frequently Asked Questions
- → How do I ensure the octopus is tender?
Boil the octopus in salted water with bay leaves and lemon for about 40-50 minutes until tender, then cool before slicing.
- → Can I substitute any seafood in this dish?
Yes, you can use scallops or crab instead of shrimp or squid. Adjust cooking times to ensure tenderness.
- → What can I serve with this seafood salad?
Pair the salad with crusty bread, a light white wine, or fresh greens to complete the meal.
- → How long can I store the salad?
The salad can be stored in an airtight container in the refrigerator for up to 2 days. Stir well before serving.
- → What’s the best way to extract citrus juice?
Roll the lemons and tangerines on the countertop before juicing to release more juice, then use a citrus press for ease.