• Difficulty: 3
  • Cost: 1
  • Preparation: 2
  • Doses: 4

A valid alternative to the classic seafood salad.


  • 8 medium squid
  • 8 cuttlefish
  • 10 shrimp
  • 15 shrimp tails
  • 1 polyp
  • olive oil
  • salt
  • parsley
  • onion
  • lemon
  • white wine
  • songino
  • 20 Pine nuts
  • balsamic vinegar
  • bicarbonate
  • Cork


  1. Prepare the vinaigrette to dress the salad by putting a little oil, chopped parsley, the juice of 3 lemon wedges, a little white wine and a quarter of chopped onion in a glass dish. Mix and leave to rest in the fridge.
  2. Cook the octopus in boiling water with a spoonful of baking soda and a cork. After about 30 minutes, turn off the heat and let the octopus cool in the cooking water.
  3. Clean it and cut it into pieces, then add it to the vinaigrette.
  4. Cook the prawns together with the shrimp tails in boiling water for about three minutes. Let them cool and remove the shell then add them to the octopus in the pan.
  5. The same procedure of the prawns is to be repeated for cuttlefish and squid only that the cooking time for them is about 7 minutes. Cut them into rings and add them to the rest of the fish.
  6. Stir stirring well then leave to flavor for at least 5 hours.
  7. Prepare a bed of songino seasoned with a drizzle of oil, salt and pepper.
  8. Toast the pine nuts in a pan and toss our seafood salad blending it with the balsamic vinegar cream.
  9. Place it warm on the songino.

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