Seafood Salad
Ingredients
- 1 (2 1/2 pound) octopus, head on, cleaned
- 3 cloves garlic
- 1 rib celery, cut crosswise into thirds, plus 1/2 cup very thinly sliced celery
- 1 carrot, peeled and cut crosswise into 3 even pieces
- 1/2 small white onion, coarsely chopped
- 1 bay leaf
- 3/4 cup dry white wine
- 1 pound mussels, scrubbed and debearded
- 2 pounds Manila clams
- 1 pound large (4- to 5-inch) squid, cut into rings with heads
- 2 cups thinly sliced radicchio
- 1 large red onion, very thinly sliced
- 1 cup fresh flat-leaf parsley leaves
- 1 cup extra-virgin olive oil
- 1 cup red-wine vinegar
- Coarse salt and freshly ground pepper
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