We like keep the choice of seafood simple for this cold seafood salad, but if you wanted to add more varieties you could replace 1 pound of the calamari with cooked lobster tails and/or scallops. Just cut the lobster tails in chunks and if the scallops are large cut them in half before adding to the bowl. This makes a great antipasto for a traditional all fish Italian Christmas Eve dinner.
Serves 4-6 as an appetizer
2 pounds cleaned calamari(squid), with tentacles, bodies cut into 1/3 to 1/2-inch-thick rings
1 pound shrimp, shelled and deveined
1 large can scungilli (conch)
2 stalks celery, thinly sliced
2 cloves of garlic, finely chopped
2 tablespoons chopped fresh parsley
juice of 2 lemons
1/3 cup extra-virgin olive oil
salt and freshly ground pepper to taste.
- Bring a large pot of water to a boil. Add the calamari and cook until tender 2-4 minutes. Remove from water with a slotted spoon, rinse under cold water to cool then place them in a large bowl. Add the shrimp to the boiling water and cook until pink 3-5 minutes. Drain and run under cold water to cool. Cut the shrimp in half horizontally and add them to the bowl with the calamari.
- Drain the scungilli, reserving 2 tablespoons of the juice from the can. Add the scungilli and reserved juice to the calamari and shrimp.
- Add the celery, garlic, parsley, lemon juice and olive oil to the bowl and toss well. Season with salt & pepper to taste and toss until well mixed. Transfer to a serving platter or individual plates and serve.
