Inspired by the antipasto tables of Italian coastal towns, insalata di mare combines boiled shrimp, squid, and mussels with a lemon and olive oil dressing. It is served cold, so it can be prepared ahead for a gathering.
Bring salted water to a boil. Boil the shrimp, squid, and mussel meat separately for 2 minutes each, then drain.
Transfer the boiled seafood to ice water to cool it quickly, then drain and pat dry.
Combine the lemon juice, olive oil, garlic, parsley, salt, and black pepper. Pour over the cooled seafood and toss well.
Refrigerate for at least 1 hour before serving to let the flavors meld.
Do not overboil the seafood; squid and shrimp become tough and rubbery if boiled for too long. Allergens: contains crustacean shellfish (shrimp) and mollusks (mussels and squid).
Kalamarı 2 dakikada haşlayınca gerçekten lastik gibi olmadı, misafirlerim tabağı silip süpürdü.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
