Seafood Salad
From elgourmand2 8 years ago
- 1 Hr. + 1 Hr to make
- Serves 4-6
This is one seriously delicious seafood salad. Might I recommend this for Eleven’s, on Sunday? For Eleven’s think up-market Brunch. It is both delicate and robust. This is a splurge Brunch but it’s worth every cent and minute. Read more The octopus and squid can be frozen and then thawed for this but the mussels and clams should be fresh. See less
Ingredients
- • 2 1/2 lbs. (1 and a bit kg.) octopus, head on, cleaned. shopping list
- • 3 cloves garlic shopping list
- • 1 rib celery, cut crosswise into thirds. shopping list
- • 1/2 cup very thinly sliced celery. shopping list
- • 1 carrot, peeled and cut crosswise into 3 even pieces. shopping list
- • 1/2 small white onion, coarsely chopped. shopping list
- • 1 bay leaf. shopping list
- • 3/4 cup dry white wine. shopping list
- • 1 lb. (500 g) mussels, scrubbed and de-bearded. shopping list
- • 2 lbs. (1 kg.) Manila clams. shopping list
- • 1 lb. (500 g) large squid, cut into rings with heads, if possible. shopping list
- • 2 cups thinly sliced radicchio. shopping list
- • 1 large red onion, very thinly sliced. shopping list
- • 1 cup sliced mushrooms. shopping list
- • 1 cup fresh flat-leaf parsley leaves. shopping list
- • 1 cup olive oil. shopping list
- • 1 cup red-wine vinegar. shopping list
- • coarse salt and freshly ground pepper. shopping list
How to make it
- 1. Place octopus in a large stockpot with garlic, 1 rib celery, carrot, white onion, bay leaf, and wine. Add 3 to 4 wine corks (if available) to pot to tenderize octopus.
- 2. Place a lid or plate smaller than the pot in the pot to keep octopus from floating and add enough water to cover by 3 to 4 inches (7 – 10 cm).
- 3. Bring to a boil over high heat; immediately reduce heat to a low simmer and cook, uncovered, until octopus is completely tender and easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours, adding water as necessary to keep it covered.
- 4. Drain octopus, reserving cooking liquid, and set aside to cool.
- 5. Transfer 1/4 cup reserved octopus cooking liquid to a large heavy-bottomed stockpot. Add mussels and place over medium-high heat. Cover and cook until mussels open.
- 6. Using a slotted spoon, transfer mussels to a large bowl and set aside.
- 7. Add clams to saucepan with cooking liquid; cover and cook over medium-high heat until clams have opened.
- 8. Using a slotted spoon, transfer to bowl with mussels; set aside.
- 9. Add squid to saucepan; cover and cook over medium-high heat until squid is translucent, 2 to 3 minutes; do NOT overcook.
- 10. Transfer squid and cooking liquid to bowl with mussels and clams; set aside.
- 11. Put the olive oil and vinegar in a small bowl and mix well to combine.
- 12. Slice tentacles of cooled octopus on the bias into 1-inch (2.5 cm) pieces and thinly slice body; add to bowl with mussels, clams, and squid. Add radicchio, thinly sliced celery, red onion, parsley and olive oil/vinegar mixture to bowl with seafood; season with salt and pepper and toss to combine.
- 13. Let stand 2 hours, add mushrooms and mix again to combine.
- 14. Serve at room temperature.
- This begs for some chewy bread. See if you can find something in the wine rack that will go with this. See Photo
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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