Italian Black Rice and Seafood Salad

With squid, shrimp, scallops, octopus, and lobster, this recipe is a seafood lover’s dream. We pair a variety of seafood with earthy Italian black rice and a tangy vinaigrette for a delicious and unique main course.

Image of Italian Black Rice and Seafood Salad
  • Prep Time


  • Cook Time

    2hr 30min

  • Total Time

    2hr 50min

  • Serving Size


  • Category Title Rice

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo


  • 1 ½ cups Italian Black Rice
  • 2 ¾ plus 6 cups water
  • 1 tablespoon salt
  • ½ pound cleaned squid, whole tubes and tentacles
  • ½ pound medium shrimp, peeled and deveined
  • ½ pound bay scallops
  • ½ pound cleaned octopus
  • ½ pound cooked lobster meat, cut into 1-inch pieces
  • 1 small red onion thinly sliced
  • ¼ cup DeLallo Lemon Juice
  • 1/4 teaspoon DeLallo Sea Salt Grinder
  • 1/8 teaspoon freshly ground pepper
  • 3/4 cup DeLallo Extra Virgin Olive Oil
  • 1 teaspoon chopped garlic
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh chives
  • Lemon wedges (optional)


  • Bring 6 cups water and salt to a boil in a large saucepan over medium-high heat. Add squid and cook 3 minutes or until squid is just tender.
  • Remove squid from pan with a slotted spoon and plunge into ice water. Drain the water and cut squid into 1-inch pieces, placing them in a large bowl.
  • Add shrimp to boiling water and cook 3 minutes or until done. Remove shrimp from the pan with a slotted spoon and plunge into ice water. Drain the water and add shrimp to the bowl with squid.
  • Place a vegetable steamer in the saucepan. Reduce the heat to medium-low. Arrange scallops in the steamer and cook over simmering water 6 minutes or until done. Remove scallops from the pan with a slotted spoon and plunge into ice water. Drain and add scallops to the bowl with squid and shrimp. Cover and refrigerate.
  • Remove steamer from the saucepan. Add octopus to simmering water, cover and simmer 2 to 2 ½ hours or until fork-tender (add additional water if necessary to cover octopus).
  • Meanwhile, combine vinegar, garlic, parsley, chives, and salt and pepper in a mixing bowl. Slowly whisk in olive oil to incorporate. Set aside or refrigerate.
  • Place the rice in a sieve and rinse under cold running water. Drain and add to a medium saucepan along with 2 ¾ cups of water. Bring to a boil before reducing to a simmer. Cook rice with lid ajar for 25-30 minutes, until all the liquid has been absorbed. Transfer to bowl and set aside.
  • Once the octopus is done, remove and plunge into ice water. Drain and rub off skin and cut into 1-inch pieces. Add octopus, lobster, onion, and rice to squid mixture.
  • Pour oil dressing onto seafood and rice mixture and toss to combine. Serve on plates with lemon wedges (optional).

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