The best way to serve this salad is as part of a “mezze selection,” next to chilled glasses of ouzo or crisp white wine, and accompanied by rustic, farmers bread on a summer breeze next to the sea…
Warm Seafood Salad with Herbs & Capers
½ red onion, sliced very thinly
1 lemon, juice and zest
1 garlic clove peeled and minced
2 tablespoons dill, chopped
2 tablespoons flat-leaf parsley, chopped
½ teaspoon dried red pepper flakes, (optional)
6 tablespoons extra virgin olive oil
350 g octopus, cleaned (heads and tentacles separated)
350 g calamari; cleaned, rinsed, and patted dry
2 tablespoon capers
2 tablespoons fresh cilantro
coarse sea salt
1. For the marinade: In a large bowl mix the onion, garlic, lemon zest, lemon juice, dill, parsley, red pepper flakes and 4 tablespoons of the olive oil. Set aside.
2. For the seafood: Meanwhile pat the seafood dry and mix it with the remaining 2 tablespoons of olive oil to which you have added a pinch of flaky sea salt. Grill the seafood in batches, turning over after 1 minute and continuing until just done, about another minute. Or, if preferred, heat a heavy, cast iron pan — preferably a ridged, grill pan — over a high heat until the pan is very hot and then place the seafood on it and cook, for 3 to 5 minutes.
3. Transfer to a cutting board and slice calamari into thick rings and octopus into chunky pieces.
4. To combine: Put the seafood in a salad bowl and toss with the marinade while still warm. You can serve immediately or leave in the refrigerator for up to a day. When serving, stir in the capers and fresh cilantro, and taste for the seasoning.