Recipe courtesy of Fresco by Scotto Restaurant
Recipe courtesy of Fresco by Scotto Restaurant
Episode:
NYC Italian Christmas
Marinated Seafood Salad
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- Level: Intermediate
- Yield: 6 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 584
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 49 g
- Cholesterol
- 333 mg
- Sodium
- 1989 mg
- Level: Intermediate
- Yield: 6 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 584
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 49 g
- Cholesterol
- 333 mg
- Sodium
- 1989 mg
Ingredients
Directions
- 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.
