Paleo Pescatarian Seafood Salad Recipe

Chef Cindy Mooney , On August 4, 2022


How to Prepare This Paleo Pescatarian Seafood Salad Recipe

Difficulty: Easy

Prep time: 1hr

Serves: 4 People

Cost: High

Paleo Seafood Salad Recipe Description

From fine dining restaurants to beach cafés or neighborhood delis, the paleo seafood salad recipe is one of the greatest classics of traditional pescatarian cuisine. Its unmistakable flavor, the many varieties of fish that can be used to make this paleo seafood salad recipe unique have made it a true staple of many paleo and pescatarian diet plans. All you have to do is choose the varieties of shellfish and seafood to include in your pescatarian salad recipe.

This paleo seafood recipe is a versatile dish and preparing it at home with good fresh fish and a simple parsley will make you feel like you are eating on the pier. Let’s get started!

Kitchen Tools For This Paleo Pescatarian Seafood Salad Recipe

  • Pot

  • Mixing Scoop

  • Tongs

  • Mixing Bowl

  • Colander

  • Knife

  • Toothpick

Ingredients for This Paleo Pescatarian Seafood Salad Recipe

  • Mussels – 2 ¼ lbs

  • Shrimp – 1.5 oz

  • Calamari (squid) – 1 oz

  • Clams – 1.5 oz

  • Octopus – 1 ½ lb

  • Kosher Salt – to taste

  • Celery – 2 stalks

  • Parsley – to taste

  • Pink peppercorn – 2

  • Carrots – 2

  • Bay leaves – 4 leaves

  • Ground black pepper – to taste

  • Lemon juice- 3 tbsp

  • Parsley – to taste

  • Black pepper – to taste

  • Extra virgin olive oil – 3 tbsp

  • Kosher salt – to taste

Directions for this paleo seafood salad recipe:

  1. To prepare this paleo seafood salad recipe get started by cleaning the pescatarian protein. Start with the clams. If you notice a clam with an open or broken shell, discard it. As a next step dip them in a colander placed inside a bowl. Cover with fresh water and add plenty of kosher salt. Let the clams soak this way for a couple of hours 1. Next, rinse the mussels under running water. Use the back of a knife to remove all the barnacles and manually detach the beard 2. Use a steel pad (or a stiff brush) to rub the mussels vigorously and to remove any impurities. Once cleaned, set aside 3.

  2. Spaghetti Recipe Sauce


  3. As a next step in this paleo seafood recipe clean the prawns. Remove the head 4, tail, and shell. Altneratively you can purchase prawns from your neighborhood market that are already cleaned. 5 use a knife to make an incision where you will remove the black filament gut by pulling it gently with the tip of a small knife (or use a toothpick) 6.

  4. Spaghetti Recipe Sauce


  5. If you did not purchase cleaned calamari for this pescatarian recipe you can use whole calamari but remove the head and eliminate the internal cartilage 7; rinse the fresh calamari under running running water 8 and remove the skin and fins 9.

  6. Spaghetti Recipe Sauce


  7. Slice the calamari into rings and set aside 10 to create clean calamari rings. Then proceed to the cleaning the octopus: place the octopus on a cutting board with a knife and cut the bag at eye level to eliminate them 11 discarding any bone, spine residue or hard substances. 12.

  8. Spaghetti Recipe Sauce


  9. Rinse the octopus under cool water, then use a meat tenderizer to make the meat tender. Remove the entrails by carefully washing the inside of the bag 13. Slice the celery and cut the carrots 14 into into chunks, then place the bay leaves, parsley and peppercorns in a pot full of water over the stove. As the water boils, dip the tentacles of the octopus a few times to make them weld into curls 15.

  10. Spaghetti Recipe Sauce


  11. Immerse the octopus in hot water, cover, and let simmer for 30-35 minutes. Peel away the foam that forms on the surface of the cooking water 16. If you have a thermometer temp to 145 degrees, alternatively poke the octopus with a fork and you will know when the meat is ready if the meat is tender in the middle but firm. Save the cooking water after you remove the octopus 17, and put it in a colander 18.

  12. Spaghetti Recipe Sauce


  13. Use the octopus cooking water to boil the calamari 19 for 5-8 minutes, then the shrimps for 30 seconds. Drain and let it cool down 20. Now, drain the clams and rinse under cold water and go through each of them to make sure they are clean 21.

  14. Spaghetti Recipe Sauce


  15. Brown a clove of garlic with a drizzle of oil in a non-stick pan. When the garlic is golden brown, pour add the mussels 22 & clams 23, cover and cook, until the shell cracks. It usually takes about 5 minutes 24.

  16. Spaghetti Recipe Sauce


  17. Discard any clams that do not have a spread shell. Turn off the heat and drain the shellfish. Remove the shells of the mussels and clams, keeping some whole to use as garnish 25. Transfer the cold octopus to a cutting board and slice the tentacles into 1/8-inch pieces 26. In a separate bowl prepare the dressing: dump the lemon juice and the oil 27.

  18. Spaghetti Recipe Sauce


  19. Salt, pepper and minced parsley 28. Stir with a whisk to emulsify the ingredients and drizzle over the mixture 29. Toss with your seafood and your paleo seafood salad recipe is ready to be served 30!

  20. Spaghetti Recipe Sauce


Pescatarian Seafood Salad Recipe Plating Suggestions

You can store your paleo seafood salad recipe in an airtight container or covered with plastic wrap for up to 2 days in the refrigerator. You can only freeze it without the dressing if you used fresh ingredients.
A tip for to make your seafood salad even richer and tastier? Try adding scampi, baby octopus or cuttlefish: it will be delicious! You can also opt for a different dressing, for example one with oil and citrus fruits, it will give a really original touch to your salad!
If you liked this Pescatarian Seafood Salad Recipe you may also enjoy our paleo roasted tilapia recipe or toss with some pasta using our spaghetti marinara recipe.

Chef Cindy Mooney

With a personal mission to spread the good name of nutrition through mouthwatering recipes, Chef Cindy's philosophy around nutrition is deeply rooted in food as medicine. In the kitchen, she offers a conscious, restorative, and functional approach to cooking; an approach she has cultivated during her years working in farm-to-table restaurants.