Insalata di Mare
Bring the taste of the Mediterranean home with this easy Insalata di Mare recipe. Tender calamari, sweet prawns, and fresh mussels tossed in a garlic-lemon dressing. Perfect served with crusty bread!
Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chilling Time: At least 1 hour (recommended for flavors to meld)
- Total Time: 1 hour 35 minutes
- Servings: 4–6 main course servings (or 6–8 starter portions)
Ingredients
For the Seafood:
- 500g (1.1 lbs) squid (calamari), cleaned, tubes cut into rings, tentacles kept whole
- 500g (1.1 lbs) raw prawns/shrimp, peeled and deveined
- 500g (1.1 lbs) fresh octopus (or pre-cooked octopus octopus tentacles, sliced into bite-sized pieces)
- 500g (1.1 lbs) fresh mussels, cleaned and debearded
- 1 small glass white wine (for steaming mussels)
For the Poaching & Steaming Liquid:
- 1 lemon, halved
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 tbsp sea salt
For the Salad & Dressing:
- 60ml (1/4 cup) extra virgin olive oil
- 2 fresh lemons, juice and fine zest
- 2 cloves garlic, finely minced
- 2 stalks celery with leaves, thinly sliced
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 1/2 tsp red chili flakes (optional, for gentle warmth)
- Sea salt & freshly cracked black pepper, to taste
Instructions
1. Cook the Seafood
- Octopus: Bring a pot of water to a simmer with half a lemon, 1 bay leaf, and peppercorns. If using raw octopus, submerge and simmer until tender (approx. 30–40 minutes depending on size). Remove, let cool, and slice into bite-sized pieces. (If using pre-cooked octopus, simply slice and set aside).
- Squid & Prawns: In the same gently simmering water:
- Poach the squid rings and tentacles for just 1 to 2 minutes until opaque and tender. Remove with a slotted spoon.
- Poach the prawns for 2 to 3 minutes until pink and cooked through. Remove with a slotted spoon.
- Mussels: Heat a separate pan over medium-high heat. Add the cleaned mussels and white wine. Cover with a lid and steam for 3 to 4 minutes until the shells open. Discard any unopened shells. Remove the mussels from their shells (reserve a few in shells for garnish if desired).
2. Dress & Combine
- Transfer all prepared seafood to a large glass or ceramic mixing bowl.
- In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, a pinch of sea salt, black pepper, and chili flakes (if using).
- Pour the dressing over the warm seafood. Add the sliced celery and chopped parsley. Toss thoroughly so the seafood absorbs the dressing while cooling.
3. Chill & Serve
- Cover and refrigerate for at least 1 hour (up to 24 hours).
- Bring to room temperature about 15–20 minutes before serving. Give it a gentle toss, adjust lemon juice or salt to taste, and serve with crusty bread for soaking up the juices.
Pro Tips
- Don't Overcook: Squid and prawns cook very fast. Keep a close eye on the timer to ensure they stay sweet and tender.
- Make Ahead: Insalata di Mare actually tastes even better the next day after the flavours have spent time together in the fridge.