SEAFOOD SALAD

Seafood Salad image

Fresh octopus, mussels, clams, and squid come together in this traditional Italian seafood salad appetizer from Esca chef David Pasternack.

Provided by Martha Stewart

Number Of Ingredients 16

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Ingredients

1 (2 1/2 pound) octopus, head on, cleaned
3 cloves garlic
1 rib celery, cut crosswise into thirds, plus 1/2 cup very thinly sliced celery
1 carrot, peeled and cut crosswise into 3 even pieces
1/2 small white onion, coarsely chopped
1 bay leaf
3/4 cup dry white wine
1 pound mussels, scrubbed and debearded
2 pounds Manila clams
1 pound large (4- to 5-inch) squid, cut into rings with heads
2 cups thinly sliced radicchio
1 large red onion, very thinly sliced
1 cup fresh flat-leaf parsley leaves
1 cup extra-virgin olive oil
1 cup red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

Place octopus in a large stockpot with garlic, 1 rib celery, carrot, white onion, bay leaf, and wine. Add 3 to 4 wine corks to pot to tenderize octopus. Place a lid smaller than the pot in the pot to keep octopus from floating and add enough water to cover by 3 to 4 inches. Bring to a boil over high heat; immediately reduce heat to a low simmer and cook, uncovered, until octopus is completely tender and easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours, adding water as necessary to keep covered. Drain octopus, reserving cooking liquid, and set aside to cool.
Transfer 1/4 cup reserved octopus cooking liquid to a large heavy-bottomed stockpot. Add mussels and place over medium-high heat. Cover and cook until mussels open. Using a slotted spoon, transfer mussels to a large bowl and set aside.
Add clams to saucepan with cooking liquid; cover and cook over medium-high heat until clams have opened. Using a slotted spoon, transfer to bowl with mussels; set aside. Add squid to saucepan; cover and cook over medium-high heat until squid is translucent, 2 to 3 minutes. Transfer squid and cooking liquid to bowl with mussels and clams; set aside.
Slice tentacles of cooled octopus on the bias into 1-inch pieces and thinly slice body; add to bowl with mussels, clams, and squid. Add radicchio, thinly sliced celery, red onion, parsley, olive oil, and vinegar to bowl with seafood; season with salt and pepper and toss to combine. Let stand 2 hours; serve at room temperature.

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