Ingredients
Scale
- 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.
Instructions
- 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.
- 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, 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