Insalata Frutta di Mare

This refreshing Italian Seafood Salad (Insalata Frutta di Mare) features tender calamari, shrimp, and scungilli tossed in a bright lemon and olive oil dressing. It’s a classic antipasto that lets the quality of the seafood shine through with minimal fuss. The simple dressing of fresh lemon juice, extra-virgin olive oil, garlic, and parsley enhances the natural sweetness of the seafood without overwhelming it. This is the kind of dish that looks impressive on the table but comes together surprisingly easily.

We like to keep the seafood selection simple, but you can easily customize by replacing 1 pound of calamari with cooked lobster tails and/or scallops—just cut the lobster into chunks and halve large scallops before adding. The salad pictured includes octopus (polpo in Italian), which adds wonderful flavor and texture, but keep in mind that octopus takes considerably longer to cook than shrimp and calamari (30 minutes or longer), so you’ll need to factor that into your prep time. This elegant cold salad makes a perfect antipasto for your traditional Italian Christmas Eve Dinner, or really any time you want to bring a taste of the Italian coast to your table.

Insalata Frutta di Mare

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• Author: Phil Torre
• Total Time: 30 minutes
• Yield: Serves 4-6 1x

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Ingredients

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• 2 pounds cleaned calamari(squid), with tentacles, bodies cut into 1/3 to 1/2-inch-thick rings
• 1 pound small to medium 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
• 1/2 cup diced red and green bell pepper(optional to add some festive color)
• juice of 2 lemons
• 1/3 cup extra-virgin olive oil
• salt and freshly ground pepper to taste.

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Instructions

1. 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 2-4 minutes. Drain and run under cold water to cool. Cut the shrimp in half horizontally and add them to the bowl with the calamari.
2. Drain the scungilli, reserving 2 tablespoons of the juice from the can. Add the scungilli and reserved juice to the calamari and shrimp.
3. Add the celery, garlic, parsley, bell pepper(if using), 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.

• Prep Time: 30 Minutes

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