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Italian Seafood Salad Recipe Antipasto Style

Italian seafood salad
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This classic Italian seafood salad recipe antipasto style can be made with any kind of seafood you like. So feel free to adjust what you are using according to what seafood is available.

It goes without saying fresh seafood is best, although you can use thawed seafood if you drain it well before cooking it. Use fresh lemon juice rather than bottled, for the same reason.

The seafood is cooked individually in this seafood salad antipasto recipe and then everything is tossed together with the simple lemon and extra-virgin olive oil based dressing and the salad is left to chill, so the flavors can blend and combine nicely.

This would be a good seafood salad recipe for a party since it is supposed to be taken out of the refrigerator half an hour before serving. This means you can serve it as the first guests are arriving and it is fine to sit out for an hour.

Ingredients

Scale
  • 3 cups (750ml) water
  • 1 lb (450g) small or medium shrimp (or chopped large ones)
  • 1 lb (450g) halved sea scallops
  • ½ cup (50g) thinly sliced celery
  • 8 black peppercorns
  • 24 scrubbed live mussels
  • 1½ lbs (675g) squid, in ¼-inch (1cm) rings
  • 1/3 cup (80ml) extra-virgin olive oil
  • ¼ cup (7g) chopped fresh parsley
  • ½ sliced lemon
  • 1/8 teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon grated lemon zest
  • ½ teaspoon minced garlic
  • 1/3 cup (80ml) lemon juice
  • Lemon wedges, for garnish

Instructions

  1. Bring the water, peppercorns and lemon slices to a boil in a big pot and add the scallops.
  2. Cook over a moderate heat for 2 minutes, then remove the scallops with a slotted spoon and put them in a colander.
  3. Bring the water back to a boil and add the shrimp.
  4. Cook covered for 4 minutes, then transfer them to the colander to drain and cool.
  5. Bring the water back to a boil and add the squid. Cook for 1 minute or until opaque, then add the squid to the colander.
  6. Bring the water back to a boil and add half the mussels. Cook for 2 minutes or until they open, then add them to the colander.
  7. If the colander is full, you can transfer the drained seafood from the colander to a bowl, to make space for more seafood.
  8. Cover and cook the remaining mussels until they open. Discard any which do not open.
  9. Discard the cooking water, peppercorns and lemon slices.
  10. Peel and devein the shrimp unless they are ready-peeled.
  11. Remove the mussels from their shells.
  12. Toss all the cooled seafood together briefly.
  13. Combine the extra-virgin olive oil, lemon juice, lemon zest, garlic, salt and black pepper, to make a dressing.
  14. Toss the seafood with the dressing and celery.
  15. Cover and chill for 1 or 2 hours, or for up to 24 hours for a more intense flavor.
  16. Remove the seafood salad from the refrigerator 30 minutes before serving.
  17. Stir in the parsley just before serving and garnish with lemon wedges.

Notes

  • This wonderful Italian insalata di mare recipe is a feast for the eyes as well as the stomach.
  • Use any seafood you like in this dish – clams, shrimp, mussels, octopus, squid and scallops all work well.
  • Different kinds of seafood are available in different areas though, of course, so just use what you have available.
  • The garlic and lemon dressing is simple yet delicious, working in harmony with the seafood salad recipe without overpowering the delicate seafood flavors, and the parsley adds a refreshing note.

Keywords: italian seafood salad, italian shrimp salad, antipasto seafood salad, mixed seafood salad

Find it online: https://victoriahaneveer.com/6-seafood-salad-recipes/