Mixed Seafood Salad
Mixed Seafood Salad is a gluten free, dairy free, and primal main course. This recipe serves 6. One serving contains 237 calories, 37g of protein, and 7g of fat. Head to the store and pick up flat-leaf parsley, extravirgin olive oil, chives, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Bring 6 cups water and salt to a boil in a large saucepan over medium-high heat.
Add squid; cook 3 minutes or until squid is just tender.
Remove squid from pan with a slotted spoon. Plunge squid into ice water; drain.
Cut squid into 1-inch pieces.
Place squid in a large bowl.
Add shrimp to boiling water; cook 3 minutes or until done.
Remove shrimp from pan with a slotted spoon. Plunge shrimp into ice water; drain.
Add shrimp to bowl with squid.
Place a vegetable steamer in pan. Reduce heat to medium-low. Arrange scallops in steamer; cook over simmering water 6 minutes or until done. Plunge scallops into ice water; drain.
Add scallops to bowl. Cover scallop mixture; chill.
Add octopus to simmering water; cover and simmer 2 to 2 1/2 hours or until fork-tender (add additional water, if necessary, to cover octopus.) Plunge octopus into ice water; drain. Rub off skin.
Cut octopus into 1-inch pieces.
Add octopus, lobster, and crabmeat to scallop mixture.
Add juice and next 4 ingredients (through garlic); toss gently to combine. Chill for at least 2 hours.
Garnish with lemon wedges and parsley sprigs, if desired.