Frutti di Mare
Besides my nonna’s cannelloni, this seafood salad of hers is the only thing I want to eat on Christmas. I definitely do eat everything though, don’t confuse that! I’m just saying if I had to ONLY eat one thing...it would most definitely be the seafood salad. There are tons of variations of putting together this recipe so that’s why I only have guidelines and steps to consider following. Every Italian family has their own way of making their seafood salad and their own list of ingredients they consider important. The list of ingredients below are the important ones to us and I am happy to share with you all how we do it. You may think it seems simple and you’re right! This recipe isn’t overflowing with all types of fish or ingredients. It is just a few staples that go a long way. That is something I love best about how my Italian family cooks and prepares food. It isn’t over the top with over doing an ingredient or spice just to “get flavor.” When you use simple and fresh ingredients, you’ll be surprised how little you actually need to do to create something delicious. Less is more, and I truly believe that.
Guidelines To The Best Seafood Salad
What You Will Need:
Salt
Pepper
Lemons, sliced and juice
Garlic cloves, smashed
Extra virgin olive oil
Pitted black olives, drained, rinsed and sliced
Shrimp, cut into little pieces or butterflied
Lump crab, little chunks (if canned, drain and rinse)
Squid tentacles and rings, sliced
Fresh parsley, chopped
Celery, sliced and diced
Steps To Do:
Clean your squid- place the tubes of squid/calamari in a strainer in the sink. If they are frozen, first thaw. When it is time to clean them, make sure you are running your fingers inside and out to give a thorough rinse. If they are already sliced into rings, make sure to check each ring to be cleaned. If you need to slice on your own, go ahead and slice after you boil them. If you are using tentacles, do the same process of cleaning thoroughly, then setting aside.
Clean your shrimp- make sure all your shrimp is peeled, deveined and rinsed with water. Set aside.
Boiling seafood- boil your seafood in batches and make sure to cook on a simmer and not let overcook or the seafood will be tough! Start a large pot and bring to boil, then lower to a simmer before you add one of the seafood options you have. Have your water seasoned with salt. Start with the shrimp, add to the water and simmer for about 2-3 minutes and use a skimmer to remove shrimp and transfer to a bowl. Then add the calamari to the same pot of simmering water. Cook the same, about 2-3 minutes then use a skimmer to transfer into another bowl.
Toss- Once the seafood is cooked and cooled, add them into a large mixing bowl that is glass or ceramic ONLY. Add all your toppings to the bowl: celery, garlic, parsley, olives, crab. You don’t need a lot of garlic, don’t overpower the dish with too much of that strong flavor. You just want a hint of it, so only smash the 2-3 cloves you use, so they stay whole. Do not mince or chop them up into the mix. Lots of fresh parsley is a beautiful and flavorful component.
Dressing- keep it simple with these fresh flavors. Drizzle some extra virgin olive oil over the top, then squeeze 2 lemons or so over the mixture. Leave the squeeze lemon halves in the mixture. Sprinkle with salt and pepper to taste and give a good, gentle toss to combine everything and coat evenly.
Let marinate- once everything is combined in one bowl and dressed, cover tightly with plastic wrap and let sit in the fridge overnight. The next day, remove the plastic wrap and drain some of the liquid to then add more lemon juice, so it’s fresh. Add more olive oil as needed. Taste and check to see if it’s to your liking. It may need more salt, olive oil or lemon juice. Add more as needed. Cover again and put back in the fridge until ready to serve. Before serving give a nice toss and taste test one more time. Garnish with freshly chopped parsley and lemon slices or wedges.
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