Rosheen Kaul’s spicy marinated seafood salad

Name: Rosheen Kaul’s spicy marinated seafood salad
Cook time: 30 min
Yield: 3-4
Cuisine: Italian,Contemporary
Ingredients: 1kg mussels, scrubbed clean and debearded; 250ml (1 cup) fresh lemon juice (about 4 lemons); 350g calamari, squid or octopus, cut into small pieces; 500g prawns, heads and shells removed, tails on; ½ cup extra virgin olive oil; 2 garlic cloves, minced; ¼ cup soy sauce; 1 tbsp gochujang (Korean red pepper paste); 2 tsp sesame seeds; ½ fennel, finely sliced, fronds reserved; 2 celery stalks, finely sliced; 1 bunch parsley, leaves picked; 1 bay leaf

This spicy riff on the classic Italian insalata di mare uses a punchy marinade to make the seafood’s natural sweetness truly sing.

Rosheen Kaul

January 5, 2026

Spicy marinated seafood salad.Armelle Habib; STYLING: Lee Blaylock

easyTime:< 30 minsServes:3-4

I adore insalata di mare, that classic, refreshing seafood salad steeped in lemon, garlic, and olive oil, a staple of Italian feasts. I also love the bold flavours of Korean banchan, especially the spicy, marinated seafood side dishes. The addition of a little heat brightens and highlights the natural sweetness of the seafood. The result is a bold, irresistible twist on a classic, guaranteed to leave a lasting impression.

Ingredients

1kg mussels, scrubbed clean and debearded
250ml (1 cup) fresh lemon juice (about 4 lemons)
350g calamari, squid or octopus, cut into small pieces
500g prawns, heads and shells removed, tails on
½ cup extra virgin olive oil
2 garlic cloves, minced
¼ cup soy sauce
1 tbsp gochujang (Korean red pepper paste)
2 tsp sesame seeds
½ fennel, finely sliced, fronds reserved
2 celery stalks, finely sliced
1 bunch parsley, leaves picked
1 bay leaf

Method

Step 1
Bring 1 cup of water to a boil in a large, lidded pot over high heat. Add the mussels, cover and cook for 3-4 minutes. Using a slotted spoon, remove the mussels and refrigerate, reserving the cooking liquid.
In a small bowl, whisk together the remaining 125ml (½ cup) lemon juice, olive oil, garlic, soy sauce and gochujang. Give it a taste – it should be fresh, zesty, and a little spicy.
Step 2
In a second pot, fill it ⅔ full of cold water. Stir in 125ml (½ cup) lemon juice, a pinch of salt and the bay leaf. Strain the reserved mussel cooking liquid through a fine sieve into the pot. Add the calamari/octopus and prawns, then bring to a simmer over medium-high heat. Cook gently once simmering, just until the seafood is opaque yet still perfectly firm (check after 7-8 minutes). Strain thoroughly into a bowl and refrigerate until cool.
Step 3
In a small bowl, whisk together the remaining 125ml (½ cup) lemon juice, olive oil, garlic, soy sauce and gochujang. Give it a taste – it should be fresh, zesty, and a little spicy.
Step 4
Pick most of the mussels from their shells, leaving some on the half-shell for visual appeal. Combine the mussels, calamari/octopus and prawns in a large bowl. Pour the dressing over the seafood and toss well, then finish with the sesame seeds.
Step 5
On a large serving plate, arrange the fennel and celery slices, parsley and some of the reserved fennel fronds, and top with the seafood. Mix well before serving.