Marinated Cuttlefish Salad Recipes

ITALIAN MARINATED SEAFOOD SALAD

Steps:

• Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels.
• Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
• Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.

MARINATED VEGETABLE SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

MARINATED SEAFOOD SALAD

Steps:

• In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.
• Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables.
• Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.
• Preheat the grill.
• On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste.

MARINATED CAULIFLOWER SALAD

Steps:

• In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

MARINATED JELLYFISH WITH CUCUMBER SALAD

Steps:

• To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
• Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
• To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
• Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.