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Seafood Salad

di Academia Barilla

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Seafood Salad
1 hours



Ingredients for 4 people

2 pounds mussels
1 1/3 pound clams
2/3 pound shrimp
2/3 pound baby octopus
2/3 pound baby squid
1 carrot
1 small onion
1 lemon
1/2 cup extra virgin olive oil
2 cloves garlic
a few sprigs of thyme marjoram rosemary or other herbs
1 bunch parsley
1 stalk of celery

Preparation 35 minutes preparation + 45 minutes cooking
1. Brush and wash mussels thoroughly

2. Carefully wash clams several times under running water to remove all sand residue

3. Separate mussels from clams and force both to open in covered pots over high heat with no seasoning

4. Remove shells

5. Strain cooking juices through a fine sieve and pour over the mussels and clams

6. Set aside

7. In a pot with one quart of boiling water, cook herbs and vegetables (onion, celery, carrot, rosemary, marjoram, thyme) for about 20 minutes and strain

8. Return strained broth to the pot, bring to a boil

9. Cook shrimp in broth for about 3 minutes, then peel

10. Use the same broth to cook baby octopi (cleaned, washed and cut into pieces) and baby squid for about 15-20 minutes, until tender

11. Arrange seafood on a large serving platter

12. On the side, combine oil, the juice of one lemon, garlic (leave whole for fragrance only or chop for more intensity), lots of chopped parsley, a pinch of salt and a dash of pepper

13. Mix with a fork and pour over the seafood

14. Toss the salad, cover and refrigerate for at least 30 minutes before serving

15. Make a sauce with oil, a teaspoon of the juice of one lemon (or more if necessary), the whole or chopped cloves of garlic, a generous amount of chopped parsley, salt and pepper

16. Make an emulsion by whisking with a fork and pour into the bowl

17. Mix, put a cover on and keep in a cool place for at least 30 minutes