Italian Seafood Salad with Octopus, Squid and Shellfish

What you need

• 400 g (14 oz) cleaned octopus
• 350 g (12 oz) cleaned squid
• 200 g (7 oz) raw shrimp, peeled and deveined
• 500 g (1 lb) mussels, scrubbed and debearded
• 500 g (1 lb) clams
• 1 carrot, cut in chunks
• 1 stalk celery, cut in chunks
• 2 leaves bay leaves
• 1 clove garlic, crushed
• 1 bunch flat-leaf parsley, small, leaves chopped
• 50 ml (3 1/2 tbsp) extra virgin olive oil, plus 1 tbsp for the pan
• 1/2 lemon, juiced
• coarse salt, for soaking the clams and salting the cooking water
• black pepper, to taste

Method

Restated from the original video

1. 1

   Discard any clams with broken or open shells. Cover the rest with cold water, stir in a handful of coarse salt and leave for 2 hours to release sand, changing the water once or twice.

2. 2

   Bring a large pot of salted water to a boil with the carrot, celery and bay leaves.

3. 3

   Dip the octopus tentacles in the boiling water 3 or 4 times so they curl, then lower the whole octopus in. Cover and simmer until a knife slides in easily, 35-40 min.

4. 4

   Lift out the octopus and let it cool until warm. Remove the vegetables and bay from the pot, and keep the water at a boil.

5. 5

   Cut the squid into rings and boil them until tender, 4-5 min. Add the shrimp for 1 min, until pink and cooked through, then drain both.

6. 6

   Drain the clams and rinse them. Heat 1 tbsp oil and the garlic in a wide pan, add the mussels and clams, cover and cook over high heat until they open, about 5 min. Throw away any that stay shut.

7. 7

   Shell most of the mussels and clams and keep a few in their shells for garnish. Strain and save a little of their liquid.

8. 8

   Cut the octopus into 2 cm (3/4 in) pieces.

9. 9

   Whisk the 50 ml oil with the lemon juice, parsley, a pinch of salt and pepper in a large bowl.

10. 10

    Add the octopus, squid, shrimp and shelled mussels and clams and toss well. Add a spoonful of the shellfish liquid if it seems dry.

11. 11

    Chill for 30 min, top with the shellfish in shells and serve cool.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.