Marinated Seafood Salad

1. 1

   In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice.

2. 2

   Bring to a boil and then lower the temperature to a simmer.

3. 3

   Add the octopus and let simmer for 45 minutes, or until tender.

4. 4

   Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance.

5. 5

   Remove the octopus from the liquid, cover and refrigerate.

6. 6

   Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid.

7. 7

   Remove the shrimp and calamari, cover and refrigerate.

8. 8

   Using the same water, parboil the carrots, onions, and celery for 1 minute.

9. 9

   Drain and cool the vegetables.

10. 10

    Remove the soft purple skin and suckers from the octopus.

11. 11

    Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.

12. 12

    Preheat the grill.

13. 13

    On a hot grill, cook octopus for 10 minutes, or until tender.

14. 14

    Cut it into 1/4-inch pieces.

15. 15

    Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving.

16. 16

    Add salt, pepper, and olive oil to taste.

* Per serving · 4 servings · Values may vary.