
Italian Seafood Salad

Let’s dive into the fresh and simple ingredients that make this Italian Seafood Salad unforgettable:
-
1/2 pound shrimp, peeled and deveined
(Choose medium-size shrimp for the perfect bite.) -
1/2 pound calamari, cleaned and sliced into rings
(Tender and slightly sweet, calamari adds an authentic touch.) -
1/2 pound scallops
(Look for dry-packed scallops for the best flavor.) -
1/2 pound mussels, cleaned and debearded
(Fresh mussels bring briny flavor and beautiful texture.) -
1/2 pound cooked octopus, chopped (optional)
(Adds a unique, rich taste — highly recommended!) -
1/2 cup celery, thinly sliced
(For crunch and freshness.) -
1/4 cup red onion, thinly sliced
(Gives a mild bite and beautiful color.) -
1/4 cup fresh parsley, chopped
(Brightens the entire dish.) -
1/4 cup extra-virgin olive oil
(Use the highest quality you can find — it matters!) -
2 tablespoons fresh lemon juice
(Nothing beats the flavor of freshly squeezed lemon.) -
1 tablespoon red wine vinegar
(Balances the richness of the seafood.) -
2 cloves garlic, minced
(Adds a punch of aromatic flavor.) -
Salt and black pepper, to taste
(Essential for seasoning every bite.) -
Red pepper flakes, to taste (optional)
(For a gentle spicy kick.) -
Lemon wedges, for serving
(Adds extra freshness right before eating.)
Equipment You’ll Need 🔪🍳
You don’t need fancy equipment to make this seafood salad, but a few tools will make it easier:
-
Large pot: For boiling and blanching the seafood.
-
Slotted spoon: To easily lift the seafood out of hot water.
-
Mixing bowls: For tossing and marinating the salad.
-
Sharp knife and cutting board: For prepping vegetables and octopus.
-
Colander: For draining seafood quickly.
-
Tongs: To gently mix without breaking delicate seafood.
Can you make this recipe without special tools?
Yes! If you don’t have a slotted spoon, just use a regular spoon carefully.
No tongs? Your hands work perfectly (just be gentle).
Keep it simple — Italian food is all about rustic ease.
Ingredient Notes: Why Every Detail Matters 🧂
-
Shrimp: Fresh is best, but frozen works if thawed properly. Avoid pre-cooked shrimp for better flavor absorption.
-
Calamari: Quick cooking is key — overcooking makes it rubbery.
If you can’t find calamari, substitute with small cuttlefish or omit it. -
Scallops: Choose dry scallops (not “wet” or treated) for better searing and taste.
Bay scallops cook faster than sea scallops — adjust timing if using. -
Mussels: Always discard any mussels that don’t open after cooking.
You can substitute with clams if you prefer. -
Octopus: Cooking your own octopus can be intimidating.
Many markets sell pre-cooked octopus — tender and ready to chop!
No octopus? No problem — just add extra shrimp or scallops. -
Celery and Red Onion: These crunchy vegetables balance the softness of the seafood beautifully.
If you don’t love raw onion, soak slices in cold water for 10 minutes to mellow the flavor. -
Parsley: Flat-leaf parsley is traditional.
Curly parsley works too but has a milder taste. -
Olive Oil: The star of the dressing.
Invest in cold-pressed, extra-virgin olive oil for the richest flavor. -
Lemon and Vinegar: These acids brighten and tenderize the seafood.
Don’t skip them! You’ll miss that fresh, lively flavor. -
Garlic: Use fresh cloves — garlic powder won’t have the same depth.
How to Make Italian Seafood Salad: Step-by-Step
Step 1: Prepare the Shrimp
-
Bring a large pot of salted water to a boil.
-
Add the peeled and deveined shrimp.
-
Boil for about 2 minutes, just until the shrimp turn pink and curl slightly.
-
Remove them immediately with a slotted spoon and place them into a bowl of ice water to stop the cooking.
-
Drain and set aside.
Step 2: Prepare the Calamari
-
In the same pot of boiling water, add the cleaned and sliced calamari rings.
-
Boil for about 1–1½ minutes, just until they turn opaque.
-
Quickly remove them and place them into the ice water bath to chill.
-
Drain and set aside.
Step 3: Prepare the Scallops
-
If the scallops are large, slice them in half horizontally.
-
Add the scallops to the boiling water and cook for about 1½–2 minutes until just opaque.
-
Immediately transfer them into the ice water bath.
-
Drain and set aside with the shrimp and calamari.
Step 4: Prepare the Octopus (Optional)
-
If using cooked octopus, chop it into bite-sized pieces.
-
If you need to cook fresh octopus, simmer it in salted water for 40–50 minutes until tender, then cool and chop.
-
Add the octopus pieces to the bowl with the other seafood.
Step 5: Prepare the Mussels
-
In a large skillet, heat a tablespoon of extra-virgin olive oil over medium heat.
-
Add one clove of minced garlic and cook until fragrant (about 30 seconds).
-
Add the cleaned and debearded mussels.
-
Cover with a lid and steam for about 4–5 minutes, until the mussels open.
-
Discard any mussels that do not open after cooking.
-
Remove the mussels from their shells if desired for easier eating, or leave them in for presentation.
Step 6: Mix the Seafood Together
-
Place all cooked and cooled seafood (shrimp, calamari, scallops, octopus, and mussels) into a large mixing bowl.
-
Add the thinly sliced celery and thinly sliced red onion.
-
Sprinkle the freshly chopped parsley over the top.
-
Gently toss everything together with clean hands or a wide spatula.
Step 7: Make the Dressing
-
In a small bowl, whisk together:
-
¼ cup extra-virgin olive oil
-
2 tablespoons fresh lemon juice
-
1 tablespoon red wine vinegar
-
2 cloves of minced garlic
-
A pinch of salt, black pepper, and optional red pepper flakes.
-
-
Taste and adjust seasoning if needed.
Step 8: Dress the Salad
-
Pour the dressing over the seafood and vegetable mixture.
-
Toss gently to coat everything evenly without breaking apart the delicate seafood.
-
Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours before serving.
-
Stir gently once or twice during chilling to redistribute the dressing.
Step 9: Serve the Italian Seafood Salad
-
Serve the salad cold or allow it to come slightly to room temperature if preferred.
-
Arrange on a serving platter or individual plates.
-
Garnish with extra chopped parsley and lemon wedges on the side.
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