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🍝 Fresh Seafood Pasta Salad

601 kcal · 30 min · 4 servings

Ingredients

• 1 small octopus (ready for kitchen approx. 500 g)
• 50 ml white wine vinegar
• salt
• 300 g mussels
• 150 g dry white wine
• 350 g farfalle
• 200 g peas (frozen)
• 1 handful fresh parsley
• 2 stalks celery
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 1 mild chili pepper
• 200 g tiger shrimp (peeled and deveined except for the tail segment)
• 4 tbsp olive oil
• 0.5 lemon (juice)
• 2 tbsp white balsamic vinegar
• pepper (from the mill)
• 1 pinch sugar

Instructions

1. 1. Rinse the octopus thoroughly.
2. 2. Place the octopus in a pot.
3. 3. Add about 2 liters of water.
4. 4. Add one tablespoon of salt to the water.
5. 5. Add the vinegar.
6. 6. Bring the mixture to a boil.
7. 7. Reduce the heat to low.
8. 8. Cover the pot halfway.
9. 9. Simmer the octopus for about 1 hour.
10. 10. Test the doneness with a fork.
11. 11. Pull the fork out of the meat gently.
12. 12. Remove the octopus from the liquid.
13. 13. Let the octopus cool down.
14. 14. Cut the octopus into bite-sized pieces.
15. 15. Clean the mussels thoroughly.
16. 16. Remove the beards from the mussels.
17. 17. Bring the wine to a boil in a pot.
18. 18. Add the mussels to the hot wine.
19. 19. Cover the pot.
20. 20. Cook the mussels for 6 to 8 minutes.
21. 21. Wait until the mussels open.
22. 22. Let the mussels cool down.
23. 23. Remove the mussels from the shells or keep them whole.
24. 24. Cook the pasta in boiling salted water.
25. 25. Cook the pasta al dente.
26. 26. Add the peas in the last 2 to 3 minutes.
27. 27. Drain the pasta and peas.
28. 28. Shock the pasta with ice-cold water.
29. 29. Let the pasta drain well.
30. 30. Rinse the parsley.
31. 31. Shake the parsley dry.
32. 32. Set aside 4 sprigs of parsley for garnish.
33. 33. Finely chop the rest of the parsley.
34. 34. Wash the celery.
35. 35. Remove the tough fibers from the celery.
36. 36. Slice the celery into thin slices.
37. 37. Wash the bell peppers.
38. 38. Remove the seeds and core from the bell peppers.
39. 39. Dice the bell peppers finely.
40. 40. Rinse the chili pepper.
41. 41. Remove the seeds from the chili pepper.
42. 42. Cut the chili pepper into thin strips.
43. 43. Rinse the shrimp.
44. 44. Drain the shrimp.
45. 45. Heat 1 to 2 tablespoons of oil in a pan.
46. 46. Sauté the shrimp with the chili in the pan.
47. 47. Cook the shrimp for 2 to 3 minutes.
48. 48. Turn the shrimp while cooking.
49. 49. Season the shrimp with salt.
50. 50. Whisk the remaining oil with the lemon juice.
51. 51. Add the vinegar to the dressing.
52. 52. Add salt and pepper to the dressing.
53. 53. Add the sugar to the dressing.
54. 54. Whisk the dressing well.
55. 55. Place the pasta and peas in a large bowl.
56. 56. Add the bell peppers to the bowl.
57. 57. Add the celery to the bowl.
58. 58. Add the octopus to the bowl.
59. 59. Add the shrimp with chili to the bowl.
60. 60. Add the mussels to the bowl.
61. 61. Add the chopped parsley to the bowl.
62. 62. Mix all ingredients in the bowl.
63. 63. Pour the dressing over the salad.
64. 64. Toss the salad with the dressing.
65. 65. Let the salad marinate for about 30 minutes.
66. 66. Taste the salad and adjust seasoning.
67. 67. Garnish the salad with the reserved parsley sprigs.
68. 68. Serve the salad.

Nutrition per serving

• kcal: 601
• Protein: 35 g · Fett/Fat: 14 g · Carbs: 75 g