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Italian Seafood Salad with Tangerine and Lemon Dressing Recipe

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Italian Seafood Salad is a vibrant and tender seafood dish that combines perfectly poached octopus, squid, and shrimp with a zesty citrus dressing made from tangerines and lemon. Bursting with Mediterranean flavors, this salad is a delightful appetizer or side dish that offers a restaurant-quality Italian dining experience in your own home.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

The Octopus

  • 1.5 lbs octopus (700 grams), cleaned
  • 1 celery rib, quartered
  • 1 lemon, halved
  • 1 bay leaf
  • 1 teaspoon peppercorns
  • 2 teaspoons salt, to taste
  • 1 wine cork (optional), tenderizes the octopus

Shrimp and Squid

  • 4 squid tubes (400 grams)
  • 8 tiger shrimp, peeled and deveined
  • 1 lemon, halved
  • 1 tangerine, halved
  • 2 bay leaves
  • 1 pinch salt

The Dressing

  • ¼ cup olive oil
  • 3 tangerines, juiced
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • 2 teaspoons honey Dijon mustard
  • ¼ cup parsley, chopped
  • 1 pinch salt, to taste

Instructions

  1. Prepare the Octopus: Rinse the octopus under cold water. In a large pot, add 3 liters of water, celery rib, halved lemon, bay leaf, peppercorns, wine cork, and salt. Bring to a boil. Dip the octopus tentacles in and out of the boiling water three times to curl the tentacles. Then, fully submerge the octopus and simmer on medium-low heat for 40-45 minutes with the lid slightly ajar until the octopus is tender and a knife inserts easily into the thickest part of the tentacles. Remove, let cool, then cut into equal pieces and set aside.
  2. Prepare the Shrimp and Squid: Wash and dry the squid, discard the gladius, cut into 1/4-1/2 inch rings including the tentacles. Prepare peeled and deveined shrimp. In a pot, boil water with halved lemon, tangerine, bay leaves, and salt. Poach the squid rings and tentacles for 2 minutes; remove and set aside. Poach the shrimp in the same water for 2 minutes; remove and cut into pieces or leave whole.
  3. Make the Dressing: In a mason jar, measuring cup, or bowl, whisk together olive oil, tangerine juice, lemon juice, minced garlic, honey Dijon mustard, salt, and chopped parsley until well combined.
  4. Assemble the Salad: In a large bowl, combine all the cooked seafood and pour the dressing over it. Mix thoroughly, taste and adjust seasoning with salt or acidity as needed. Serve at room temperature. The salad can be prepared up to 12 hours in advance and refrigerated to let flavors meld.

Notes

  • Octopus can be substituted with other seafood such as scallops if preferred.
  • Using a wine cork in the cooking water helps tenderize the octopus.
  • You can double the dressing for extra flavor or to serve as a dipping sauce.
  • Be sure to discard the squid’s gladius (pen) as it is inedible.
  • Serve the salad at room temperature for optimal flavor.
  • Salad can be refrigerated up to 12 hours before serving to deepen flavors.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer, Side Dish
  • Method: Stovetop
  • Cuisine: American, Italian, Mediterranean

Find it online: https://cozykitchenbymaya.com/italian-seafood-salad-with-tangerine-and-lemon-dressing-recipe/