Description
A vibrant and refreshing Mediterranean seafood salad featuring tender octopus, succulent shrimp, and delicate squid, tossed in a zesty citrus and honey Dijon mustard dressing with fresh herbs. Perfect as a light meal or an elegant appetizer, this recipe combines traditional poaching techniques with bright flavors to create a delightful feast.
Ingredients
Scale
Seafood
- 1 pound Octopus (cleaned)
- 1 pound Shrimp (peeled and deveined)
- 1 pound Squid (whole or tubes, sliced into rings)
Poaching Ingredients
- 2 stalks Celery
- 1 whole Lemon (halved for cooking, juiced for dressing)
- 2 leaves Bay Leaves
- 1 tablespoon Peppercorns
- 1 teaspoon Salt
- 1 whole Tangerine (juiced for dressing)
Dressing
- 1/2 cup Olive Oil
- 2 cloves Garlic (minced)
- 2 tablespoons Honey Dijon Mustard
- 1/4 cup Parsley (chopped)
- Salt to taste
Instructions
- Preparation: Rinse your octopus thoroughly under cold running water to remove any residual grit or impurities.
- Prepare Octopus Poaching Liquid: Boil a large pot of water and add celery stalks, halved lemon, bay leaves, peppercorns, and 1 teaspoon salt to infuse flavor.
- Blanch Octopus: Dip the octopus tentacles into the boiling water three times to help tenderize and curl the tentacles, then fully immerse the octopus.
- Simmer Octopus: Reduce heat and simmer gently for 40 to 45 minutes until the octopus is tender when pierced with a fork.
- Cool and Cut Octopus: Remove the octopus from the pot, let it cool to room temperature, then cut into equal bite-sized pieces.
- Prepare Seafood Poaching Liquid: In a separate pot, boil water with halved lemon, tangerine, bay leaves, and salt to create a fragrant poaching broth.
- Poach Squid and Shrimp: Poach squid rings and tentacles in the boiling broth for about 2 minutes, then add shrimp and poach together for another 2 minutes until shrimp turn opaque and squid is tender.
- Make Dressing: In a bowl, whisk together olive oil, freshly squeezed lemon and tangerine juice, minced garlic, honey Dijon mustard, chopped parsley, and a pinch of salt until emulsified.
- Combine Salad: In a large bowl, gently toss the cooked octopus, shrimp, and squid with the dressing, ensuring all seafood is well-coated.
- Serve: Serve the seafood salad at room temperature for best flavor, or refrigerate covered for up to 12 hours to allow flavors to meld before serving.
Notes
- Ensure the octopus is tender by simmering it slowly; overcooking can make it rubbery.
- Fresh citrus juice in the dressing adds brightness—feel free to adjust the amount to taste.
- Poach the seafood just until cooked to keep it tender and prevent toughness.
- This salad can be prepared a day ahead, making it ideal for entertaining.
- Use fresh parsley for garnish to add a pop of color and aroma.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Poaching
- Cuisine: Mediterranean
