Insalata Di Mare

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Yield: 10 servings

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Ingredients

  • 2 lbs baby octopus (cleaned w/sea salt)
  • 2 lbs cuttlefish (cleaned w/white vinegar)
  • 1 lb mussels (washed)
  • 1/2 lb. small to medium shrimp (shelled and cleaned)
  • 1 cup extra virgin olive oil
  • 1 cup sea salt
  • 1 tbsp white vinegar
  • 1 lemon
  • 6 cloves garlic (chopped)
  • Fresh parsley (chopped)
  • Salt & Pepper (to taste)

Directions

  1. Tenderize octopus by soaking overnight in cold water containing a handful of sea salt, then boil in large pan, adding vinegar.
  2. Place cuttle fish in boiling water, return to boil and cook for 10 minutes. Remove from pan and allow to cool.
  3. Do the same with octopus, cooking for 10-15 minutes or until tender.
  4. Remove most of water from pan, leaving enough for steaming shrimp 2-3 minutes and mussels 5 minutes.
  5. Allow both to cool and remove shells from mussels.
  6. Slice cuttlefish into rounds and octopus into bite-size pieces.
  7. Place everything in large bowl, mix with olive oil and garlic.
  8. Cool and add parsley, salt and pepper to taste. Squeeze lemon over fish and slice for garnish.
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