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Seafood Salad

Created by Linda Kaufman on April 1, 2019

Step 1: In a small bowl, whisk the olive oil, lemon juice, garlic, oregano, salt, pepper and red pepper flakes.
Step 2: In a large stockpot, fill with 1 gallon of water, the baby octopus, and ½ cup of white vinegar. Bring to a boil, then reduce heat and simmer for about 30 minutes. When you can easily pierce the skin with a fork, they are done. Remove from pot and let cool off.
Step 3: In a medium stockpot, bring 8 cups of white vinegar to a boil. Add the shrimp and allow to simmer for 1½-2 minutes (depending on the size). Remove from pot and set aside to cool off. In the same pot, add the baby scallops and simmer for 1-1½ minutes. Remove and set aside to cool off. Again, in the same pot, add the calamari and simmer for about 10 minutes until tender. Remove and set aside to cool off.
Step 4: Chop the vegetables and the Italian parsley. Combine the seafood with the chopped vegetables, parsley and marinade and mix to combine. Refrigerate for the flavors to develop. Garnish with lemons, minced parsley and a drizzle of olive oil before serving.