Seafood salad

George Ryle's vibrant seafood salad recipe transports you straight to a sunny Mediterranean terrace and is a must-try for any seafood lover. You can switch out cuttlefish for squid if it is easier to get hold of. Have a browse at our octopus recipe collection for inspiration to use up any leftover octopus too.

First published in 2021






Fill a large pot big enough to hold the octopus with water and bring to a simmer. Once simmering, carefully lower the octopus into the pot. Cover with a lid and leave to simmer very gently for about 30–40 minutes, depending on size. To check if it is cooked insert a small, sharp knife into the thickest part of one of the tentacles. It should be tender but not too soft. If it is cooked, carefully remove it from the pot and set it aside to cool


Place the tomatoes, peppers, shallot and garlic in a bowl and season with salt and a splash of moscatel vinegar. Leave to one side to macerate


Meanwhile, cook the other seafood. For the mussels and clams place a large lidded pan over a high heat. Once hot, tip in the mussels and clams and a splash of water and immediately cover with a lid. Allow to cook for a couple of minutes. All the shells should open up; discard any which remain shut. Tip into a colander 


Once cooled slightly, pick the meat from the shells and place them into the bowl with the peppers, shallot and tomatoes


For the cuttlefish, place a frying pan over a high heat and add a tiny splash of olive oil. Season the cuttlefish with salt and, once the oil is smoking, fry it very quickly, about 30 seconds on each side. Remove from the pan and once cooled a little, slice it as thinly as possible and add it to the bowl

  • olive oil
  • 1 cuttlefish, cleaned (ask your fishmonger)

Now, return to the octopus. Remove the tentacles from the body and slice them up to about the thickness of two pound coins. Add to the bowl (you may have slightly more octopus than you need, so keep some in the fridge or freezer for a later date)


Add the parsley, oregano and the zest and juice of the lemon to the bowl, plus a good amount of olive oil. Stir it all together and give it a taste. Adjust the seasoning as necessary and enjoy

  • 1/2 bunch of parsley, finely chopped
  • 1/2 bunch of oregano, leaves picked
  • 1 lemon, zested and juiced
  • olive oil
  • salt
  • moscatel vinegar

George Ryle's relaxed, simple approach to cooking the best ingredients results in unfussy dishes that sing with natural flavour.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more