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Insalata di Fruitti di Mare




Source of Recipe


the web


Recipe Introduction


Sicilian seafood salad
It makes sense that Sicily, surrounded by water, makes exceptional seafood dishes, including those with tuna and swordfish. The people there also relish seafoods that we might not: squid and octopus. Substitute extra squid or shrimp for octopus, if you like.


List of Ingredients




½ cup white wine
2 lemons
2 bay leaves
1½-pound lobster (optional)
6 jumbo shrimp (plan 1 per person), peeled
8 baby octopus
5 calamari with tentacles (sliced)
30 medium shrimp, peeled
6 or 7 mussels, washed and bearded if necessary
6 or 7 clams, washed
½ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon crushed garlic
¼ cup minced Italian parsley

Recipe



Bring 2 quarts of water to boil in a medium saucepan. Add white wine, 1 lemon cut in half and bay leaves. Return to the boil. Place live lobster in pot and cook about 15 minutes. Remove from pot and set aside. Add jumbo shrimp and baby octopus to pan, and cook until firm. Remove and place in ice bath. Add calamari, smaller shrimp, mussels and clams to pan and return to the boil. Remove and place in ice bath with jumbo shrimp and octopus. Strain all seafood and towel dry. Combine seafood in a bowl. Squeeze lemon juice from 1 lemon over the seafood. Combine olive oil, salt, pepper and garlic and shake. Pour over seafood salad and toss to coat all.

Place cooled lobster on serving platter. Pull clams and mussels out of the salad. Put the other seafood (shrimp, octopus, calamari) around the lobster. Arrange mussels and clams around the other seafood. Pour any leftover marinade over all. Sprinkle parsley over marinade.

Serves 6.