Seafood salad, Calabrian style

all details

A salad is one of the standby dishes of summer. When I don't feel like turning on any heating appliance or spending too much time in the kitchen, a simple, composed salad is the option. If you want to put in a little more effort, try this classic Calabrian recipe.

Seafood salad, Calabrian style
Photo: Quentin Jones

Ingredients

  • 500g of whole, cleaned octopus
  • 400g of cleaned calamari or cuttlefish
  • 1kg of mussels
  • 500g of small clams (vongole)
  • 500g of large king prawns
  • 1 celery heart
  • 1 clove of garlic
  • 1/2 a cup of chopped parsley
  • 1 lemon
  • 8 tbsp of extra virgin olive oil
  • salt and pepper

Method

Fill a large pot two-thirds with cold water and add some washed and chopped leek tops. Bring to a simmer. Add 500g of whole, cleaned octopus - large rather than the baby kind - and simmer for 15-20 minutes until tender. Remove, cut into individual tentacles and place in a large bowl.

Cut 400g of cleaned calamari or cuttlefish into 2cm tiles and poach these for a minute or two in the simmering water. Remove and add to the octopus.

In a large pot, steam open 1kg of mussels and 500g of small clams (vongole). Drain, keeping a third of a cup of well-sieved cooking liquor, remove them from their shells and add them to the other seafood.

Add also 500g of large king prawns, shelled and deveined, a sliced celery heart, a minced clove of garlic and half a cup of chopped parsley.

Dress with the juice of a lemon, 8 tbsp of extra virgin olive oil, the reserved cooking liquor, salt and pepper.

Toss and serve with crusty bread.

 

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  • Cuisine - Italian
  • Course - Lunch
  • Occasion - Family meals

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