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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 6073_122410_seafood_salad.jpg
Ingredients Ingredient Checklist 1 (2 1/2 pound) octopus, head on, cleaned 3 cloves garlic 1 rib celery, cut crosswise into thirds, plus 1/2 cup very thinly sliced celery 1 carrot, peeled and cut crosswise into 3 even pieces 1/2 small white onion, coarsely chopped 1 bay leaf 3/4 cup dry white wine 1 pound mussels, scrubbed and debearded 2 pounds Manila clams 1 pound large (4- to 5-inch) squid, cut into rings with heads 2 cups thinly sliced radicchio 1 large red onion, very thinly sliced 1 cup fresh flat-leaf parsley leaves 1 cup extra-virgin olive oil 1 cup red-wine vinegar Coarse salt and freshly ground pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 6073_122410_seafood_salad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
6073_122410_seafood_salad.jpg
6073_122410_seafood_salad.jpg
Ingredients
Ingredients
- 1 (2 1/2 pound) octopus, head on, cleaned 3 cloves garlic 1 rib celery, cut crosswise into thirds, plus 1/2 cup very thinly sliced celery 1 carrot, peeled and cut crosswise into 3 even pieces 1/2 small white onion, coarsely chopped 1 bay leaf 3/4 cup dry white wine 1 pound mussels, scrubbed and debearded 2 pounds Manila clams 1 pound large (4- to 5-inch) squid, cut into rings with heads 2 cups thinly sliced radicchio 1 large red onion, very thinly sliced 1 cup fresh flat-leaf parsley leaves 1 cup extra-virgin olive oil 1 cup red-wine vinegar Coarse salt and freshly ground pepper
Directions
Place octopus in a large stockpot with garlic, 1 rib celery, carrot, white onion, bay leaf, and wine. Add 3 to 4 wine corks to pot to tenderize octopus. Place a lid smaller than the pot in the pot to keep octopus from floating and add enough water to cover by 3 to 4 inches. Bring to a boil over high heat; immediately reduce heat to a low simmer and cook, uncovered, until octopus is completely tender and easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours, adding water as necessary to keep covered. Drain octopus, reserving cooking liquid, and set aside to cool.
Transfer 1/4 cup reserved octopus cooking liquid to a large heavy-bottomed stockpot. Add mussels and place over medium-high heat. Cover and cook until mussels open. Using a slotted spoon, transfer mussels to a large bowl and set aside.
Add clams to saucepan with cooking liquid; cover and cook over medium-high heat until clams have opened. Using a slotted spoon, transfer to bowl with mussels; set aside. Add squid to saucepan; cover and cook over medium-high heat until squid is translucent, 2 to 3 minutes. Transfer squid and cooking liquid to bowl with mussels and clams; set aside.
Slice tentacles of cooled octopus on the bias into 1-inch pieces and thinly slice body; add to bowl with mussels, clams, and squid. Add radicchio, thinly sliced celery, red onion, parsley, olive oil, and vinegar to bowl with seafood; season with salt and pepper and toss to combine. Let stand 2 hours; serve at room temperature.
Reviews
Add Rating & Review 14 Ratings 5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 14 Ratings 5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 0
14 Ratings 5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 0
14 Ratings 5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 0
All Reviews for Seafood Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seafood Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
