Seafood salad with Bonamini olive oil

Seafood salad is a classic of the Italian cuisine and the Mediterranean diet, a must starter which can be found on all the tables of restaurants around the Italian coastlines, especially during this summer time. This recipe of seafood salad is served cold, usually as a starter but also as a second course if portion is big enough and it’s perfect paired with a nice glass of white wine, still or sparkling it doesn’t matter just because only the action of preparing or ordering a seafood salad is a way of celebrating happy moments spent with family and friends.

The ingredients for this seafood salad are first and foremost seafood, shellfish and crustaceans, scalded and seasoned with citronettes, which are prepared as liked always with extra virgin olive oil as a base and then we add some herbs and spicies to make it more versatile and tasty… but on the “how to season seafood salad?” matter we are going to talk about in a little bit.

The first step into the preparation of the perfect seafood salad is to always chose fresh and high quality ingredients, paying attention to the cleaning and cooking of the seafood, which for this specific recipe of mixed seafood salad are going to be cooked separately. In fact, armored seafood, such as clams and mussels, have to be opened and cooked in a pan, but in the meantime the octopus has to be scalded and then let cool it down in its own water before cut it in pieces, crucial step of the preparation of cold seafoodsalad to get tender, succulent and tasty flesh.
Regarding the remaining ingredients for this seafood salad, that are prawns and calamari rings, these are simply going to be scalded in the same water as the octopus. The last thing to do to (almost) finish this easy seafood salad recipe is mix all the ingredients together, all cooked and shelled as it should be.

Once it’s all mixed together, it’s time to add the perfect condiment to this seafood salad, which can be eaten either at room temperature or cold from the fridge, which we prefer because in this last case all the flavors have actually the time to blend together at best. Either way, the final result is going to be a delicate, light and fresh seafood salad, the most well balanced meal to share on convivial moments.

Advice and secrets to prepare the seafood salad with Bonamini olive oil

Creating aromatic emulsions is the ideal condiment for seafood salads because it allows you to test new flavors and to add an extra e different final touch each time.
The main ingredient is our favorite, EVO oil; either it’s extravirgin or infused oil it doesn’t really matter, it only depends which way do you want this recipe of seafood salad to take.

Our advice and secrets to season this seafood salad are the followings:

• a citronette with PDO Veneto Valpolicella extravirgin olive oil, lemon juice, salt and pepper, all whipped with a whisk adding some parsely at the end
• another idea is to use our fresh condiments Lemon and Orange infused oils or if you don’t have them, all you need to do is to grate some lemon/orange peel and add to that our Or De Noires EVO oil, mixing all together and adding a pinch of salt and pepper
• one of our favorites is the one made with celery and carrots, cut in small pieces and let them marinate for a few hours in our Garlic infused olive oil, lemon juice, salt and pepper
• for the most glutton ones, those who can not have seafood salad without mayo, we have an healthier solution for you. All you need to do is to whisk together fresh eggs, San Felice extravirgin oil and some lemon juice (salt&pepper ofc)
• at last for those who love the classic italian tastes you can go with the Basil infused olive oil or create another emulsion to season your seafood salad with fresh basil leaves, mint, Santa Giustina extra virgin olive oil and a little bit of water.

Did you know that there’s a special way to season seafood salad at best once you’ve prepared the emulsion?
When the chosen seafood is cold, slowly pour part of the olive oil based condiment at the bottom of a bowl, add all the other ingredients of the seafood salad and cover them with the rest of the emulsion. Mix it all together with a tablespoon, from the bottom to the top and let it rest for about 30 minutes in the refrigerator. You can keep this seafood salad for max 2 days in the fridge, in an airtight container but it actually gives it best if consumed when still fresh.