Insalata di Mare
Italy's classic cold seafood salad — insalata di mare, tender squid, octopus, prawns and mussels dressed simply with olive oil, lemon, garlic, parsley and a touch of celery for crunch. Served at room temperature as an antipasto in every coastal trattoria. The key is cooking each seafood correctly and dressing while still warm so it absorbs the flavours.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Simmer octopus in salted water with a bay leaf for 40–50 minutes until a skewer goes in easily. Cool in the cooking water; drain.
About 4 min
Blanch squid rings in boiling salted water 1–2 minutes. Drain; cool.
About 9 min
Poach prawns in simmering salted water 2–3 minutes until just pink. Drain.
About 9 min
Steam mussels in a dry pot with a splash of wine until open. Shell.
About 9 min
While still warm, mix all seafood with the dressing: olive oil, lemon, garlic, parsley, celery, salt and chilli. Toss gently. Rest 30 minutes at room temperature for the flavours to meld. Serve at room temperature, never cold from the fridge.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 32 g
- Carbs
- 6 g
- Fat
- 14 g
- Fibre
- 1 g
- Sugar
- 2 g
- Sodium
- 640 mg
Contains: shellfish
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Recipe by Boon Tools.