Seafood Salad
10 servings
40 minutes
Seafood salad is a true embodiment of Mediterranean gastronomy, where the freshness of marine treasures combines with aromatic herbs and the lightness of olive oil. This recipe originates from the coastal regions of the Mediterranean, where fishermen prepared simple yet exquisite dishes from fresh catches. Octopus, mussels, and shrimp create a rich sea flavor enhanced by garlic and parsley that add zest to the dish. White wine adds sophistication while lemon juice refreshes and highlights natural flavors. The salad is perfect for both a light dinner and a festive table, showcasing the richness of marine aromas and the elegance of Mediterranean cuisine.
1
Cut the octopus meat into small pieces and fry in two tablespoons of oil over medium heat for about 15 minutes.
- Octopus: 300 g
- Olive oil: 50 ml
2
Bring water to a boil, pour in wine, and add the washed mussels.
- Mussels: 500 g
- Dry white wine: 70 ml
3
Cook until the shells open.
4
Remove the flesh from the shells. Rinse, clean, and sauté the shrimp in two tablespoons of oil with minced garlic and parsley until cooked. Combine the seafood.
- Shrimps: 500 g
- Olive oil: 50 ml
- Garlic: 30 g
- Chopped parsley: 30 g
5
Before serving, dress with a mixture of lemon juice, salt, pepper, and the remaining oil.
- Lemon juice: 10 ml
- Salt: 20 g
- Ground black pepper: 10 g
- Olive oil: 50 ml
6
Garnish the salad with sliced onions.
- Leek: 50 g