📝 About This Recipe
Transport your senses to the sun-drenched Amalfi Coast with this quintessential Italian antipasto. This vibrant salad celebrates the ocean's bounty, featuring tender poached calamari, succulent shrimp, and briny shellfish tossed in a bright, citrusy citronette. It is a masterclass in balance, where the sweetness of the seafood meets the sharp zest of Sicilian lemons and the aromatic punch of fresh Italian flat-leaf parsley.
🥗 Ingredients
The Seafood
- 1 lb Squid (Calamari) (cleaned, bodies cut into rings, tentacles left whole)
- 1 lb Large Shrimp (peeled and deveined, tails left on for presentation)
- 1 lb Mussels (scrubbed and debearded)
- 1 lb Clams (Manila or Littleneck) (scrubbed and purged of sand)
- 1/2 lb Scallops (Bay or small Sea Scallops) (tough side muscle removed)
Poaching Liquid (Court Bouillon)
- 1 cup Dry White Wine (Pinot Grigio)
- 1 Lemon (halved)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried)
- 1 piece Celery Stalk (roughly chopped)
Dressing and Aromatics
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3-4 tablespoons Fresh Lemon Juice (from about 2 lemons)
- 2 cloves Garlic (minced very finely)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 stalks Celery Heart (finely diced for crunch)
- 1/4 teaspoon Red Chili Flakes (optional, for a hint of heat)
- to taste Sea Salt and Cracked Black Pepper
👨🍳 Instructions
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1
Prepare a large bowl of ice water (ice bath) and set it aside. This is crucial for stopping the cooking process and keeping the seafood tender.
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2
In a large pot, combine 2 quarts of water, the white wine, halved lemon, peppercorns, bay leaves, and chopped celery. Bring to a rolling boil, then reduce to a simmer for 10 minutes to infuse the flavors.
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3
Gently add the shrimp to the simmering liquid. Poach for 2-3 minutes until they turn pink and opaque. Immediately remove with a slotted spoon and plunge into the ice bath.
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4
Add the calamari rings and tentacles to the same pot. Cook for only 60-90 seconds—any longer and they will become rubbery. Remove and place in the ice bath.
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5
If using scallops, poach them for about 2 minutes until just firm. Move them to the ice bath.
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6
Drain most of the liquid from the pot, leaving about 1 inch at the bottom. Bring back to a boil and add the mussels and clams. Cover with a tight-fitting lid.
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7
Steam the shellfish for 4-6 minutes, shaking the pot occasionally. Remove them as they open. Discard any shells that remain closed after 7 minutes.
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8
Once all seafood is chilled, drain thoroughly in a colander. Pat the seafood dry with paper towels; excess water will dilute your dressing.
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9
Remove the mussels and clams from their shells, leaving a few in the shell for a beautiful garnish if desired.
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10
In a large glass mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and chili flakes until emulsified.
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11
Add the drained seafood, finely diced celery heart, and chopped parsley to the bowl. Toss gently but thoroughly to ensure every piece is coated.
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12
Season with sea salt and freshly cracked black pepper. Taste and adjust the lemon juice or oil as needed.
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13
Cover and refrigerate for at least 1 hour (ideally 2-3) to allow the flavors to marry and the seafood to marinate.
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14
Give the salad one final toss before serving. Arrange on a chilled platter and garnish with extra parsley and lemon wedges.
💡 Chef's Tips
Always cook each type of seafood separately as they have different cooking times; this prevents the calamari from being tough or the shrimp from being mushy. Dry the seafood meticulously after the ice bath so the dressing clings to the ingredients rather than pooling at the bottom. Use the highest quality 'First Cold Pressed' olive oil you can find; since this isn't cooked, the flavor of the oil is a primary component. If you have time, let the salad sit at room temperature for 15 minutes before serving to unlock the fats in the olive oil for a better mouthfeel.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Falanghina white wine to complement the acidity. Serve alongside thick slices of grilled ciabatta rubbed with a clove of raw garlic. Add a handful of halved cherry tomatoes or pitted Castelvetrano olives for extra color and brine. Present as part of a traditional Italian 'Antipasto di Mare' feast with marinated anchovies and grilled octopus.