Rinse the octopus thoroughly under cold water. In a large pot, combine the octopus with the broth ingredients and cover with water. Bring to a gentle boil, reduce heat and simmer for 40-45 minutes until fork-tender.

In another pot of boiling water, add squid and cook for about 2 minutes until opaque. Add the shrimp and cook for an additional 2 minutes until bright pink. Drain and set aside.

In a medium bowl, whisk together the dressing ingredients until well combined.

In a large mixing bowl, combine the cooked seafood and drizzle with the dressing. Toss gently to coat.

Let the salad rest for a few minutes at room temperature, or refrigerate for up to 12 hours before serving.