Aldo's seafood salad

Aldo's seafood salad


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About this recipe: This is the queen of seafood salads. Go easy on yourself and buy seafood that has already been cleaned. Delicious as a light starter or summer salad.


Serves: 4 

  • 500g clams
  • 500g mussels
  • drizzle of olive oil
  • 1 clove of garlic, chopped
  • 1 lemon, quartered
  • 1 stick celery, halved
  • 1kg octopus
  • 200g squid
  • 200g prawns
  • 1 carrot
  • 1 handful chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 1 pinch salt

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. In a large frying pan, cook clams and mussels in 2cm of water until they open up. Keep open clams and mussels and discard any that have remained closed.
  2. Add a drizzle of oil and chopped garlic. Cook for 4 to 5 minutes. Remove the pan from the heat. Remove shells from the clams and mussels.
  3. Bring a large pot of lightly salted water to the boil with 3/4 of lemon, 1/2 of the celery, 1/2 of the parsley and the octopus. Lower heat and simmer for 40 minutes.
  4. Remove the octopus and add the squid to the same water. Simmer for 10 minutes. Remove the squid and add the prawns. Cook for 5 to 10 minutes, until opaque.
  5. Slice the octopus into cubes and the squids into rings.
  6. Chop the carrot and the remaining celery and boil them for 3 minutes in lightly salted water.
  7. In a small bowl, mix the parsley, the oil and the salt.
  8. Mix the vegetables with all the seafood and season with the mixture of oil, parsley and salt. Serve warm or cold with the remaining lemon wedge.


Wash all seafood thoroughly before cooking.

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