Seafood salad is a classic mixed fish appetizer, perfect for parties too. It pairs well with Gavi, a wine that balances freshness with good structure and complexity. It has a fine bouquet with good intensity and persistence, offering slightly floral aromas. Pale yellow in color. On the palate it presents itself fresh, graceful, and of good structure.
Purge the clams, discarding broken or open ones, and soak them in salted water for 2 hours.
Cut celery and carrots into cubes and put them in a pot with water, parsley, bay leaves, and whole peppercorns. Bring to a boil.
Immerse the octopus tentacles in boiling water 4-5 times, then cook for 30-35 minutes over medium heat.
Clean the mussels by removing the beard and any encrusted parts, 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 vinaigrette by mixing oil, lemon juice, chopped parsley, salt, and pepper.
Combine octopus, mollusks, squid, and shrimp in a bowl, dress with the vinaigrette, and mix.
Garnish with the whole shells and serve.
Gavi
The 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, unfrozen ingredients.
You can enrich your seafood salad with scampi, cuttlefish, or baby octopus. Use the cooking water from mussels and clams for other preparations.
Italy, 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 |
