Let’s dive into the fresh and simple ingredients that make this Italian Seafood Salad unforgettable:

• 1/2 pound shrimp, peeled and deveined
  (Choose medium-size shrimp for the perfect bite.)

• 1/2 pound calamari, cleaned and sliced into rings
  (Tender and slightly sweet, calamari adds an authentic touch.)

• 1/2 pound scallops
  (Look for dry-packed scallops for the best flavor.)

• 1/2 pound mussels, cleaned and debearded
  (Fresh mussels bring briny flavor and beautiful texture.)

• 1/2 pound cooked octopus, chopped (optional)
  (Adds a unique, rich taste — highly recommended!)

• 1/2 cup celery, thinly sliced
  (For crunch and freshness.)

• 1/4 cup red onion, thinly sliced
  (Gives a mild bite and beautiful color.)

• 1/4 cup fresh parsley, chopped
  (Brightens the entire dish.)

• 1/4 cup extra-virgin olive oil
  (Use the highest quality you can find — it matters!)

• 2 tablespoons fresh lemon juice
  (Nothing beats the flavor of freshly squeezed lemon.)

• 1 tablespoon red wine vinegar
  (Balances the richness of the seafood.)

• 2 cloves garlic, minced
  (Adds a punch of aromatic flavor.)

• Salt and black pepper, to taste
  (Essential for seasoning every bite.)

• Red pepper flakes, to taste (optional)
  (For a gentle spicy kick.)

• Lemon wedges, for serving
  (Adds extra freshness right before eating.)

Equipment You’ll Need 🔪🍳

You don’t need fancy equipment to make this seafood salad, but a few tools will make it easier:

• Large pot: For boiling and blanching the seafood.

• Slotted spoon: To easily lift the seafood out of hot water.

• Mixing bowls: For tossing and marinating the salad.

• Sharp knife and cutting board: For prepping vegetables and octopus.

• Colander: For draining seafood quickly.

• Tongs: To gently mix without breaking delicate seafood.

Can you make this recipe without special tools?
Yes! If you don’t have a slotted spoon, just use a regular spoon carefully.
No tongs? Your hands work perfectly (just be gentle).
Keep it simple — Italian food is all about rustic ease.

Ingredient Notes: Why Every Detail Matters 🧂

• Shrimp: Fresh is best, but frozen works if thawed properly. Avoid pre-cooked shrimp for better flavor absorption.

• Calamari: Quick cooking is key — overcooking makes it rubbery.
  If you can’t find calamari, substitute with small cuttlefish or omit it.

• Scallops: Choose dry scallops (not “wet” or treated) for better searing and taste.
  Bay scallops cook faster than sea scallops — adjust timing if using.

• Mussels: Always discard any mussels that don’t open after cooking.
  You can substitute with clams if you prefer.

• Octopus: Cooking your own octopus can be intimidating.
  Many markets sell pre-cooked octopus — tender and ready to chop!
  No octopus? No problem — just add extra shrimp or scallops.

• Celery and Red Onion: These crunchy vegetables balance the softness of the seafood beautifully.
  If you don’t love raw onion, soak slices in cold water for 10 minutes to mellow the flavor.

• Parsley: Flat-leaf parsley is traditional.
  Curly parsley works too but has a milder taste.

• Olive Oil: The star of the dressing.
  Invest in cold-pressed, extra-virgin olive oil for the richest flavor.

• Lemon and Vinegar: These acids brighten and tenderize the seafood.
  Don’t skip them! You’ll miss that fresh, lively flavor.

• Garlic: Use fresh cloves — garlic powder won’t have the same depth.

How to Make Italian Seafood Salad: Step-by-Step

Step 1: Prepare the Shrimp

• Bring a large pot of salted water to a boil.

• Add the peeled and deveined shrimp.

• Boil for about 2 minutes, just until the shrimp turn pink and curl slightly.

• Remove them immediately with a slotted spoon and place them into a bowl of ice water to stop the cooking.

• Drain and set aside.

Step 2: Prepare the Calamari

• In the same pot of boiling water, add the cleaned and sliced calamari rings.

• Boil for about 1–1½ minutes, just until they turn opaque.

• Quickly remove them and place them into the ice water bath to chill.

• Drain and set aside.

Step 3: Prepare the Scallops

• If the scallops are large, slice them in half horizontally.

• Add the scallops to the boiling water and cook for about 1½–2 minutes until just opaque.

• Immediately transfer them into the ice water bath.

• Drain and set aside with the shrimp and calamari.

Step 4: Prepare the Octopus (Optional)

• If using cooked octopus, chop it into bite-sized pieces.

• If you need to cook fresh octopus, simmer it in salted water for 40–50 minutes until tender, then cool and chop.

• Add the octopus pieces to the bowl with the other seafood.

Step 5: Prepare the Mussels

• In a large skillet, heat a tablespoon of extra-virgin olive oil over medium heat.

• Add one clove of minced garlic and cook until fragrant (about 30 seconds).

• Add the cleaned and debearded mussels.

• Cover with a lid and steam for about 4–5 minutes, until the mussels open.

• Discard any mussels that do not open after cooking.

• Remove the mussels from their shells if desired for easier eating, or leave them in for presentation.

Step 6: Mix the Seafood Together

• Place all cooked and cooled seafood (shrimp, calamari, scallops, octopus, and mussels) into a large mixing bowl.

• Add the thinly sliced celery and thinly sliced red onion.

• Sprinkle the freshly chopped parsley over the top.

• Gently toss everything together with clean hands or a wide spatula.

Step 7: Make the Dressing

• In a small bowl, whisk together:

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon red wine vinegar

  • 2 cloves of minced garlic

  • A pinch of salt, black pepper, and optional red pepper flakes.

• Taste and adjust seasoning if needed.

Step 8: Dress the Salad

• Pour the dressing over the seafood and vegetable mixture.

• Toss gently to coat everything evenly without breaking apart the delicate seafood.

• Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours before serving.

• Stir gently once or twice during chilling to redistribute the dressing.

Step 9: Serve the Italian Seafood Salad

• Serve the salad cold or allow it to come slightly to room temperature if preferred.

• Arrange on a serving platter or individual plates.

• Garnish with extra chopped parsley and lemon wedges on the side.