Seafood salad is a classic mixed fish appetizer, perfect for celebrations too. Pair it with Gavi, a wine that combines freshness with good structure and complexity. Fine bouquet of good intensity and persistence that gives slightly floral aromas. Straw yellow in color. On the palate it is fresh, graceful and well structured.
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Clean the clams, discarding any broken or open ones, and let them purge in salted water for 2 hours.
Cut the celery and carrots into chunks and put them in a pot with water, parsley, bay leaves and 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 encrustations, then rinse them well.
Clean the shrimp by removing the head, legs, tail, shell and intestine.
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.
Brown the garlic in a saucepan with oil, add mussels and clams, cover and cook over high heat for 5 minutes.
Shell the mollusks, keeping some whole for garnish.
Prepare the citronette by mixing oil, lemon juice, chopped parsley, salt and pepper.
Combine octopus, mollusks, squid and shrimp in a bowl, season with the citronette and mix.
Garnish with the whole shells and serve.
Gavi
Seafood salad can be stored for up to 2 days in the refrigerator, in an airtight container. You can freeze it without dressing if you used all fresh, not defrosted ingredients.
You can enrich your seafood salad with langoustines, cuttlefish or small octopus. Use the cooking water of mussels and clams for other preparations.
Italia, Sicilia
| Energy (kcal) | 75.31 |
| Carbohydrates (g) | 3.05 |
| of which sugars (g) | 1.91 |
| Fat (g) | 2.42 |
| of which saturates (g) | 0.42 |
| Protein (g) | 10.14 |
| Fibre (g) | 0.48 |
| Salt (g) | 0.21 |
