This is really a fantastic Christmas Eve appetizer but is delicious all year round. This seafood salad normally contains octopus as well as shrimps, scallops, and calamari, but in case you prefer, it is possible to certainly leave the octopus out. The octopus takes a much lengthier cooking time, so should you decide on to include it, you’ll need to add an extra hour or so to your preparation time.
3 Cups White Wine
5 Bay Leaves
2 Cloves Garlic, Crushed
1 Pound Calamari, Cleaned And Cut Into Rings
1 Pound Medium Shrimp, Cleaned And Deveined
1 Pound Scallops 3 Cups Cooked Octopus Cut Into 2 Inch Pieces
1 Cup Black Olives (Optional)
1 Cup Extra Virgin Olive Oil
1/2 Cup Lemon Juice
3 Large Garlic Cloves, Thinly Sliced Br/>
1/4 Cup Chopped Parsley
Dash Red Pepper Flakes
Salt & Pepper To Taste
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. 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. Just before serving, adjust the seasonings, and add the black olives if you are using them. Serve.