Seafood Summer Salad
SEAFOOD SUMMER SALAD
By Anna Simone
Sharp, simple and made for summer. This seafood salad brings together mussels, clams, octopus, prawns and calamari with a bright lemon, garlic and chilli dressing. Serve chilled with lemon wedges.
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INGREDIENTS |
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1 kg mussels |
750 g clams |
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1 kg octopus, cleaned |
1 kg prawns |
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500 g calamari, cleaned |
2 carrots |
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2 celery sticks |
4 garlic cloves |
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2 bay leaves |
Parsley |
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1 cup white wine |
Black peppercorns |
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Coarse salt |
Italian chilli, fresh or dried |
DRESSING
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Juice of 1 lemon |
1/4 cup extra-virgin olive oil |
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2 garlic cloves, grated |
Salt and black pepper |
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2 tbsp chopped parsley |
Italian chilli to taste |
DIRECTIONS
Add the carrots, celery, 2 garlic cloves, bay leaves, parsley, peppercorns, coarse salt and white wine to a large pot. Bring to a simmer.
Add the cleaned octopus and cook for about 45 minutes, or until tender.
Remove the octopus from the broth. Poach the prawns for 2 minutes, then poach the calamari until it changes colour. Keep it quick so the seafood stays tender.
In another pan, add olive oil, 2 garlic cloves and a sprig of parsley. Add the mussels and clams with a splash of white wine. Cover and cook until they open.
Discard the shells and place the seafood meat into a large bowl to cool.
Add all the seafood to the bowl and allow it to cool completely. Cut the octopus into rough pieces.
To make the dressing, combine grated garlic, lemon juice, olive oil, salt, black pepper, parsley and chilli in a jar. Shake until emulsified.
Pour the dressing over the seafood salad and toss well.
Serve chilled with wedges of lemon.