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Marinated Seafood Salad

Marinated Seafood Salad

This Seafood Salad is the appetizer of choice when preparing your menu for an Italian Christmas Eve supper celebration. This family recipe is sure to please.

Ready in: 2 hours 10 minutes plus 12 hours marinating

Serves: 8

Complexity: easy

kcal: 584

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Ingredients

2 cups white wine
3 cloves garlic
2 bay leaves
3 litres water
1 lemon, juiced
1 kg octopus
500 g shrimp, peeled and de-veined
500 g calamari, cleaned and cut into rings
500 g surimi
½ cup carrots
½ cup celery
½ cup red onions
½ cup EV olive oil
3 garlic cloves
½ cup parsley, leaves
2 cups orange juice
1 cup orange or mandarin segments
SIDS SALT & PEPPER to taste
SIDS CHILLI & LIME OIL

Directions

In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil then lower the temperature to a simmer. Add the octopus and simmer for 45 minutes, until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.
Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables.
Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.
Preheat the grill.
On a hot grill, cook octopus for 10 minutes, until tender. Cut it into 6 mm pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add SIDS SALT & PEPPER, and SIDS CHILLI & LIME OIL to taste.