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.