Nonna Maria’s Italian Seafood Salad (Insalata di Frutti di Mare)
December 14th 2017
1 pound octopus – cleaned and washed well
1 pound medium to large shrimp – shelled and deveined
1 pound calamari – cleaned bodies and tentacles- bodies cut
into 1/2 inch rings,
1 16 oz. can of scungilli – drained, washed well and drained again
2-3 bay leaves
salt for water
1 cup celery sliced thin into 1/2 moons
1/2 cup fresh, Italian parsley, roughly chopped
1 cup pitted green olives
1/2 cup thinly sliced red onion
1 fresh red pepper, thinly sliced
1/2 cup fresh lemon juice
fresh lemon zest
3/4 cup extra virgin olive oil
3 cloves garlic,crushed and left whole
crushed red pepper for heat (optional)
2 teaspoons dried oregano
salt and pepper to taste
Whisk together and set aside.
In a medium pot, bring water to a boil, add salt, bay leaves and about 12 peppercorns.
Cook octopus on simmer until fork tender (about 45 minutes)
remove to plate with slotted spoon to cool. Cut into bite size pieces
Add calamari and shrimp together – cook for only about 3-4 minutes
remove to plate with slotted spoon.
Cut scungilli into bite size pieces, add to plate.
Transfer the fish into large serving bowl, Add all the vegetables, toss,
Whisk the dressing once more and pour over salad. Stir to mix everything together.
Refrigerate about 4 hrs. before serving to allow flavors to meld.
Stir to remix dressing and remove garlic cloves before serving.
Serve with crusty bread and a glass of white wine.