If like me you are a fish lover, surely you will not be able to resist the seafood salad, especially on very hot summer days! It is a true triumph of molluscs, crustaceans and fish enclosed in a single dish, to be consumed as an appetizer or, even better, as a single dish. There are many versions and today I suggest mine! Let's see how to prepare the seafood salad!
Video of the Recipe
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Identity Card of the Recipe
- 96 KCal Calories per serving
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Ingrediants
- 300 g of cuttlefish
- q, b, of pepper
- q.s. of salt
- 1 sprig of parsley
- Untreated lemon juice
- 300 g of cod or sea bream
- 300 g of shrimp
- 500 g of octopus
- 300 g of baby octopus, baby octopus or squid
- 2-3 tablespoons of extra virgin olive oil
Materials Needed
- Chopping board
- Knives
- Pots of various sizes
- Bowl
Preparation
- Clean the octopus as reported on THIS VIDEO.
- Boil the octopus, calculating 18-20 minutes of cooking per kilo of shellfish. Turn off the heat and let the octopus cool in its cooking water to soften the meat.
- Those who wish can remove the skin from the octopus with the help of a small knife or absorbent paper. Cut the octopus into pieces, following the tentacles and set aside.
- Proceed with cooking the cuttlefish and baby octopus (or octopus, previously cleaned), previously cleaned. Cut the cuttlefish into strips, and the head into pieces. Repeat the same operation with the baby octopus. Boil cuttlefish and baby octopus separately for 20-25 minutes in lightly salted water. Remove the shellfish from the water and set aside.
Watch out for cooking!
Cuttlefish and baby octopus can be of various sizes. Cooking clearly depends on the size of the shellfish. To understand when the meat of the shellfish is ready, it is advisable to always pierce them with a fork to make sure they are cooked correctly.- Clean the shrimp. Remove the intestine by incising the back with the tip of a knife and removing the inside with a toothpick. Steam the peeled shrimp for 5 minutes or boil them in water for a couple of minutes. Remove the shrimp and set aside.
- Steam the sea bream (or cod) fillets for 5 minutes, until the meat is soft.
Did you know that
Seafood salads can be customized according to your tastes. Some recipes include the addition of molluscs such as mussels and clams. In this version we have proposed steamed fish instead.- Gather all the shellfish, crustaceans and fish in a bowl.
- Prepare the citronette sauce by emulsifying lemon juice, extra virgin olive oil, salt and pepper. Dress the seafood salad with this sauce and flavor with plenty of chopped parsley.
- Serve warm or cold, perhaps accompanying with raw vegetables or crispy potatoes.
Alice's comment - PersonalCooker
This dish contains all the scent of the sea: it looks like a fish feast! And to make your seafood salad even more colorful, you can combine slices of pepper, carrot julienne, corn and some cherry tomatoes! And good appetite to all!Nutritional values and Health Comment on the recipe
The Sea Salad is a preparation that works brilliantly both as an appetizer and as a cold dish. It has a fairly low calorie intake and is basically covered by proteins. Fats are deficient, as are carbohydrates. Cholesterol is abundant, while fibers they are absent. The seafood salad is suitable for all dietary regimes but, in the hypercholesterolemic one, it must represent a sporadic alternative with moderate portions.
The average portion (as an appetizer) is about 100g (95kcal); as a dish, however, it ranges between 150 and 200g (140-190kcal).
