Insalata Di Mare Recipe

Prepare and cook shrimp

Bring a large pot of salted water to a rolling boil (use about 1 tbsp salt per 2 liters). Add the shrimp and cook until just opaque and firm, about 2–3 minutes depending on size. Transfer immediately to an ice bath to stop cooking. Drain and pat dry, then halve large shrimp if desired.

Cook squid

In the same boiling water (to save time), add the squid rings and blanch 45–60 seconds until just tender (they should be opaque and slightly firm). Shock in the ice bath, drain and pat dry.

Prepare octopus

If using pre-cooked octopus: slice into bite-sized pieces. If using raw octopus: simmer in gently simmering water (with a bay leaf and a splash of vinegar if desired) for 45–60 minutes until tender; cool, then slice. After slicing, chill or shock in ice water. Combine the shrimp, squid and octopus in a large bowl.

While seafood cooks or cools, prepare the vegetables. Thinly slice the celery and red onion/shallot, halve cherry tomatoes, chop parsley, and rinse capers. Place all in a separate mixing bowl.

If you prefer milder onion flavor, rinse the sliced onion briefly under cold water and drain well before mixing.

Make the dressing: in a small bowl or jar combine 6 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 minced garlic clove, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (if using). Whisk vigorously or shake until emulsified.

Combine the cooked, cooled seafood with the prepared vegetables and chopped parsley. Pour the dressing over the seafood-vegetable mixture and toss gently to coat all components evenly. Taste and adjust salt, pepper or lemon juice as needed.

Let the salad rest chilled for at least 20–30 minutes to allow flavors to meld (you can refrigerate up to 2 hours). Before serving, drizzle 1 tbsp extra-virgin olive oil over the salad, scatter capers (if using), and give a final gentle toss.

Serve chilled or at cool room temperature with lemon wedges alongside. The salad keeps in an airtight container in the refrigerator for up to 2 days; texture is best within 24 hours.