Marinated Seafood Salad

6 to 10 servings
  • 2 cups white wine
  • 1 1/2 tablespoons black peppercorns
  • 3 garlic cloves
  • 2 bay leaves
  • 3 quarts water
  • 1 lemon, juiced
  • 2 pounds octopus (will shrink by 1/2 when cooked)
  • 1 pound medium shrimp, peeled and de-veined
  • 1 pound calamari, cleaned and cut into rings
  • 1 pound lump crabmeat
  • 1/2 cup julienned carrots
  • 1/2 cup julienned onions
  • 1/2 cup julienned celery
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup chopped garlic
  • 1/2 cup chopped parsley leaves
  • 1 cup orange segments
  • 2 cups orange juice
  • Salt and pepper
  • Olive oil
  • In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or 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, or until tender. Cut it into 1/4-inch 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 salt, pepper, and olive oil to taste.

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