• Octopus (1.5 lbs): Tenderize by boiling.
• Shrimp (8 large): Peeled and deveined.
• Squid (4 tubes): Cut into rings.
• Celery (1 rib), bay leaves (2), lemon (2), tangerines (3): For poaching and dressing.
• Garlic (3 cloves): Adds depth to the dressing.
• Olive oil (¼ cup): The base for the citrus dressing.
• Honey Dijon mustard (2 tsp): Adds subtle sweetness to the vinaigrette.
• Fresh parsley (¼ cup): Brings color and freshness to the salad.
• Salt and pepper to taste.