Serves: 8
Total Calories: 141

2 pounds octopus, thawed if frozen
salt
1 pound cleaned calamari, squid
1 pound medium shrimp, shelled and deveined
3 ribs tender celery, thinly sliced
1/2 cup imported mild black olives, such as Gaeta, pitted and coarsely chopped
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, or to taste
1/4 cup chopped flat-leaf parsley
2 cloves garlic, minced
1/2 teaspoon freshly grated lemon zest
pinch of crushed red pepper
1 whole lemon, cut into wedges

1 In a large pot, bring 2 quarts of water to a simmer. Add the octopus and 1 tablespoon salt. Cook, covered, until the octopus is tender when pierced with a fork, 45 to 60 minutes. Drain the octopus and let cool slightly. Scrape away the loose skin. Cut the flesh into bite-size pieces.

2 Cut the calamari bodies into 1-inch rings. Cut each set of tentacles in half lengthwise through the base.

3 Bring a large saucepan of water to a boil. Add salt and the shrimp. Cook until the shrimp turn pink and are just cooked through, 2 to 3 minutes. Scoop out the shrimp and cool them under cold running water. Let the water return to a boil in the pot. Drain the shrimp well.

4 Drop the calamari into the boiling water and cook until opaque, about 1 minute. Drain thoroughly and cool under running water.

5 Cut the shrimp into bite-size pieces. Combine the seafood, celery, and olives on a large serving platter.

6 Whisk together the oil, lemon juice, parsley, garlic, lemon zest, crushed red pepper, and salt to taste. Pour the dressing over the salad mixture and toss well. (If you are making the salad ahead of time, toss with only half of the dressing. Cover and refrigerate the salad up to 2 hours. Toss with the remaining dressing just before serving.) Taste for seasoning. Garnish with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 141
Calories from Fat: 82

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