sea Salad it is a great classic that you can serve as starter or second for a lunch or dinner. This easy recipe to do and to consume cold is composed of shellfish and seafood such as mussels and clams. Choose fresh fish and the result will be unforgettable.
Ingrediants
- 500 g mussels
- 500 g clams
- 2 medium squid, cleaned
- 200 g of shrimp
- ½ glass of white wine
- 1 clove of garlic
- 1 bunch of parsley
- extra virgin olive oil
- salt
- pepper
seafood salad is a timeless dish particularly suitable for summer and to be served after resting in the refrigerator for about an hour. We have done with squid, mussels, clams and shrimps blanched but the variations are many. For example, there are those who also add octopus and cuttlefish. The beauty is precisely the union of many flavors enhanced by the scent and freshness of the aromatic sauce with which the dish is completed.
The seasoning of the recipe, which is ready in about an hour, is also variable according to habits and tastes. We recommend dressing seafood salad with cooking juices combined with an emulsion of oil, pepper and parsley.
Keep in mind that the most difficult part of this preparation is cleaning the fish, which you can do in advance and put it back in the refrigerator as long as you finish the recipe the same day. Alternatively, you can buy the fish already cleaned at the fish shop.
If you are a seafood lover, don’t miss two regional dishes, such as Fregola with clams, from Sardinia, and Scialatielli with seafood, a first course of fish popular in Campania. Other great classics are Spaghetti with mussels or Spaghetti allo scoglio.
OTHER TASTY RECIPES: Calamari salad, vegetables and crispy crumbs, Octopus salad with potatoes, Marinara mussels
How to prepare: Seafood salad
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
50 min
- Marinating time
-
60 min
- Resting place
- fridge
- Portions
-
4 – 6
How to prepare: Seafood salad
To prepare seafood salad, rinse the clams and leave them to soak for two hours, changing the water every half hour. In the meantime, clean the mussels by scraping the shells (the valves) with a small knife and removing the byssus.
After the necessary time, transfer the clams to a pan, add the peeled and crushed clove of garlic and 2-3 sprigs of parsley. Cook them covered with a little water for about 5 minutes until they open. Drain them with a slotted spoon. Do the same with the mussels, cook them until they open, drain and set aside the cooking juices.
Pour the wine into a saucepan, add a deciliter of water and, when the liquid begins to boil, lightly salt and add the shrimps. Cook them for 1 minute, drain and let them cool, keeping the cooking liquid.
In the meantime, rinse the squid, cut the bags into thin rings and the tufts into four parts and cook them in lightly salted boiling water for 10 minutes.
Remove the shells of the shrimp and transfer them to a bowl with the squid, mussels and clams deprived of their shells. Filter the cooking juices of the shrimps and mussels and let it reduce by half over a high flame. Let it cool and emulsify it with 4-5 tablespoons of oil, a ground pepper and a handful of finely chopped parsley leaves.
In a bowl, combine all the prepared fish, dress the seafood salad with the sauce and let it rest in the fridge for at least an hour.
seafood salad is ready to be served.
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