Seafood salad is a classic mixed seafood appetizer, perfect even for celebrations. Pair it with Gavi, a wine that combines freshness with good structure and complexity. It has a fine bouquet of good intensity and persistence, offering slightly floral aromas. Straw yellow in color. On the palate, it is fresh, graceful, and well-structured.
Clean the clams, discarding any broken or open ones, and let them soak in salted water for 2 hours.
Cut the celery and carrots into chunks and place them in a pot with water, parsley, bay leaves, and peppercorns. Bring to a boil.
Dip the octopus tentacles into the boiling water 4-5 times, then cook for 30-35 minutes over medium heat.
Clean the mussels by removing the beard and encrustations, then rinse them well.
Clean the shrimp by removing the head, legs, tail, shell, and intestine.
Clean the squid by separating the head from the body, removing the cartilage, fins, and skin, then cut them into rings.
Cook the squid for 4-5 minutes and the shrimp for 30 seconds in boiling water.
Sauté the garlic in a saucepan with oil, add mussels and clams, cover and cook over high heat for 5 minutes.
Shell the mollusks, keeping some whole for garnish.
Prepare the citronette by mixing oil, lemon juice, chopped parsley, salt, and pepper.
Combine the octopus, mollusks, squid, and shrimp in a bowl, dress with the citronette and mix.
Garnish with the whole shells and serve.
Gavi
Seafood salad can be stored for up to 2 days in the refrigerator, in an airtight container. You can freeze it without the dressing if you have used all fresh, not defrosted, ingredients.
You can enrich your seafood salad with scampi, cuttlefish, or baby octopus. Use the cooking water from mussels and clams for other preparations.
Italia, Sicilia
| Energy (kcal) | 99.52 |
| Carbohydrates (g) | 6.99 |
| of which Sugars (g) | 6.26 |
| Fat (g) | 3.16 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 9.79 |
| Fiber (g) | 2.69 |
| Sale (g) | 0.17 |
