Grilled Seafood Salad

Steps

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1. 1
   Combine olive oil and salt in a bowl. Prepare your seafood: whole calamari, pre-cooked octopus tentacles, and medium shrimp. Trim any thin parts of the octopus tentacles if needed.
   ≈0:28
2. 2
   Place the seafood in a grilling basket. Grill over charcoal (or gas/indoor grill) at high heat for about 2–3 minutes per side until charred. Grill the shrimp and octopus first, then add the calamari and cook for a few more minutes.
   ≈2:23
3. 3
   Slice the fennel bulb very thinly and add to a bowl. Slice the shallot thinly. Peel the celery to remove stringy outer fibers, then slice very thinly.
   ≈4:18
4. 4
   Add lemon juice, finely chopped parsley, the whole garlic clove, salt, and extra virgin olive oil to the vegetables. Toss gently with a fork to combine. Set aside as your flavor base.
   ≈5:57
5. 5
   Once the grilled seafood has cooled slightly, cut it into even-sized pieces. The calamari tentacles may be left as-is.
   ≈6:26
6. 6
   Add the chopped seafood to the bowl with the vegetables and lemon vinaigrette. Stir in the olives and toss everything together gently.
   ≈6:47
7. 7
   Optional: Refrigerate the salad briefly to let the flavors meld together. Serve immediately or chilled.
   ≈7:01