Seafood salad is a classic mixed fish appetizer, also perfect for parties. To pair with Gavi, a wine that balances freshness with good structure and complexity. It has a fine bouquet of good intensity and persistence that gives slightly floral aromas. Straw yellow color. On the palate, it is fresh, graceful, and well-structured.
Clean the clams, discarding broken or open ones, and let them purge in salted water for 2 hours.
Cut celery and carrots into chunks and put them in a pot with water, parsley, bay leaves, and black peppercorns. Bring to a boil.
Dip the octopus tentacles into boiling water 4-5 times, then cook for 30-35 minutes over medium heat.
Clean the mussels by removing the beard and encrustations, then rinse them well.
Clean the shrimps 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 into rings.
Cook the squid for 4-5 minutes and the shrimps for 30 seconds in boiling water.
Sauté 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 shrimps in a bowl, dress with the citronette 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, not thawed ingredients.
You can enrich your seafood salad with scampi, cuttlefish, or baby octopuses. Use the cooking water from mussels and clams for other preparations.
Italia, 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 |
