Insalata di Mare (Seafood Salad)

This a certified classic in our house on Christmas Eve (if you're Italian/Italian-American, then you know what's up), but why not make it a year-round staple???

This is a recipe that sits well in the fridge for a couple of days and actually tastes better the longer it sits. The longer the fish sits in the olive oil and garlic, as well as the parsley, the flavor just transcends in a way that words cannot even begin to describe. My parents make it the best, and not to toot their horns, but all of the old Italian ladies of the family have agreed that they make it the best.

I would personally consider this a treat because it is not the cheapest dish to make, nor the quickest or most time-efficient. The boiling of the fish is pretty tedious, which is why we tend to make this only during the holidays when we have plenty of time to spend in the kitchen.

A lot of the measurements are approximated, simply because this is something my family makes and we tend to do everything by eye. We taste as we go, and add what we feel is necessary. So while I give general serving sizes for each fish, you can add more or less depending on your preferences.

You don't have to be Italian to enjoy this dish, but just be forewarned...you're going to wish you belong to a big Italian family after making this recipe.

Andiamo!

INGREDIENTS:

• 3 stalks of celery, finely diced

• About 2 pounds of Spanish or Italian octopus, boiled

• About 1 pound of small shrimp, boiled

• About 1 pound of calamari, boiled

• Approximately 1/2 cup pure Spanish or Italian olive oil

• 1/4 cup freshly squeezed lemon juice

• 2 tablespoons parsley, finely chopped

• Salt and pepper to taste

• 2 garlic gloves, finely minced

DIRECTIONS:

1. Rinse about 3 stalks of celery and finely dice into little tiny pieces. Set aside until its time to assemble the salad.

2. Whether you're buying pre-cooked or raw, make sure all of your fish is boiled correctly before setting aside. We left our small shrimp and calamari rings whole, but I would chop the octopus into small 1-inch pieces.

3. In a measuring cup, add your olive oil, lemon juice, salt, pepper, minced garlic, and parsley. Well combine to make this incredible "sauce" for the seafood salad.

4. In a big bowl, add all of your boiled and chopped pieces of octopus, shrimp, and calamari. Mix the fish before pouring in that olive oil "dressing" and then well-incorporate again.

5. Once everything is mixed well and the fish is coated in that olive oil and lemon juice, refrigerate for a minimum of 4-6 hours before serving. This dish is undoubtedly tastier once the flavors sit with each other in the fridge, so I would recommend making this even the night before you plan on serving. Buon Appetito!