Seafood salad is a classic mixed fish appetizer, perfect for parties. Pair it with Gavi, a wine that balances freshness with a good structure and complexity. It features a fine bouquet with good intensity and persistence, with slightly floral aromas. Its color is straw yellow. On the palate, it is fresh, graceful, and well-structured.
Clean the clams, discarding any that are broken or open, and let them purge in salted water for 2 hours.
Cut the celery and carrots into small pieces and place them in a pot with water, parsley, bay leaves, and whole peppercorns. Bring to a boil.
Dip the octopus tentacles into the boiling water 4-5 times, then cook for 30-35 minutes over medium heat.
Clean the mussels by removing the beard and any crust, then rinse them well.
Clean the shrimp by removing the head, legs, tail, shell, and intestines.
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 the mussels and clams, cover, and cook over high heat for 5 minutes.
Shell the shellfish, keeping some whole for garnish.
Prepare the vinaigrette by mixing oil, lemon juice, chopped parsley, salt, and pepper.
Combine the octopus, shellfish, squid, and shrimp in a bowl, dress with the vinaigrette, and mix.
Garnish with whole shells and serve.
Gavi
Seafood salad can be stored for a maximum of 2 days in the refrigerator in an airtight container. You can freeze it without the dressing if you have used all fresh ingredients, not thawed.
You can enrich your seafood salad with scampi, cuttlefish, or baby octopus. Use the cooking water from the 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 |
