Calamari and shrimp salad

This popular Italian seafood salad sets the stage for a family meal, or serves as a healthy repast all by itself. It’s easy to alter the proportions to make a larger batch. You can also add chili flakes, parsley or other ingredients.

Serves 8 to 10.


  • 1 pound calamari, tentacles and tubes cut into rings
  • 1 pound bay scallops
  • ¾ pound shelled shrimp
  • ½ cup chopped parsley
  • ½ thinly sliced medium red onion
  • ½ cup chopped celery or fennel bulb
  • 1 cup thinly sliced red and yellow bell pepper
  • 1 lemon, juice and zest
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 4 cloves garlic, chopped
  • 2 thinly sliced Thai bird’s eye peppers (optional)


Heat 2 tablespoons oil with garlic and bird’s eye peppers in a large skillet over medium heat until the garlic begins to lightly brown, about 3 minutes. (Be very careful not to burn the garlic as it will turn bitter.) Increase heat to medium-high and add scallops. Cook, stirring occasionally, until scallops just turn white, about 3 to 4 minutes. Using a slotted spoon, transfer scallops to a large bowl and set aside. Add calamari to the hot skillet and cook until tender and opaque, about 2 to 3 minutes. With slotted spoon, transfer to the bowl with scallops. Add shrimp to skillet and cook until opaque throughout, about 3 minutes. With slotted spoon, transfer to the bowl with scallops and calamari.

Stir into the bowl of seafood the remaining 2 tablespoons oil, salt, pepper, parsley, peppers, fennel, onions and lemon.