Brimming with a combination of six types of fresh seafood, this simply seasoned salad could be the star of your dinner. Use any combination you like. Flavorings are minimal to allow the seafood to shine. To ensure the octopus becomes tender, it needs lengthy cooking in barely simmering water. Cook the seafood a day ahead, and then refrigerate; toss with remaining ingredients a couple of hours before serving.
Cooking Light DECEMBER 2006
Bring 6 cups water and salt to a boil in a large saucepan over medium-high heat. Add squid; cook 3 minutes or until squid is just tender. Remove squid from pan with a slotted spoon. Plunge squid into ice water; drain. Cut squid into 1-inch pieces. Place squid in a large bowl.
Add shrimp to boiling water; cook 3 minutes or until done. Remove shrimp from pan with a slotted spoon. Plunge shrimp into ice water; drain. Add shrimp to bowl with squid.
Place a vegetable steamer in pan. Reduce heat to medium-low. Arrange scallops in steamer; cook over simmering water 6 minutes or until done. Plunge scallops into ice water; drain. Add scallops to bowl. Cover scallop mixture; chill.
Remove steamer from pan. Add octopus to simmering water; cover and simmer 2 to 2 1/2 hours or until fork-tender (add additional water, if necessary, to cover octopus.) Plunge octopus into ice water; drain. Rub off skin. Cut octopus into 1-inch pieces. Add octopus, lobster, and crabmeat to scallop mixture. Add juice and next 4 ingredients (through garlic); toss gently to combine. Chill for at least 2 hours. Garnish with lemon wedges and parsley sprigs, if desired.
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