- 3 Cups White Wine
- 2 Cloves Garlic, Crushed
- 2 Lemons
- 1 Pound Calamari, Cleaned And Cut Into Rings
- 1 Pound Scallops
- 3 Cups Cooked Octopus Cut Into 2 Inch Pieces
- 1 Cup Black Olives (Optional)
- 1 1/2 Cups Chopped Celery
- 1/2 Cup Lemon Juice
- Salt & Pepper To Taste
- 3 Large Garlic Cloves, Thinly Sliced
- 1/4 Cup Chopped Parsley
- Dash Red Pepper Flakes
Here’s a wonderfully tasty year round appetiser. This seafood salad often contains octopus as well as shrimps, scallops, and calamari, but if you prefer, you can certainly leave the octopus out. The octopus requires a much longer cooking time, so if you choose to include it, you will need to add an additional hour or so to your preparation time.
In a stockpot, combine 3 quarts of water, the wine, bay leaves, and crushed garlic.
Slice the lemons in half and squeeze the juice into the mixture.
Drop the lemons into the pot, then bring the mixture first to a boil, then reduce the heat to medium low.
First cook the shrimp, cook 2 minutes and remove from the pot.
Cook the calamari 1 1/2 minutes and remove from the pot as well.
If you are cooking scallops, cook in the same manner for 2 minutes.
Mix the seafood together and set aside.
If you are cooking octopus, add it to the pot, and cook it for about 45 minutes to an hour or until it is tender.
Remove it from the pot and let it cool.
Remove the skin and suckers, and cut it into bite sized pieces.
Mix the octopus with the other ingredients.
Place the seafood in a bowl and add the chopped celery.
Add the dressing ingredients and mix well.
Cover and let marinade a minimum of 12 hours in the refrigerator.
Just before serving, adjust the seasonings, and add the black olives if you are using them.
Serve at room temperature.