Seafood Salad - {Insalata Dei Frutti Di Mare}

Recipe Ingredients

		Marinade
		Juice of 2 to 3 lemons - to taste
1/2 cup	118ml	Extra-virgin olive oil
3		Garlic cloves - peeled and crushed
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/3 cup	13g / 0.5oz	Chopped fennel leaves
1/2 cup	73g / 2.6oz	Diced red bell pepper
2 tablespoons	30ml	Red wine vinegar
1 teaspoon	5ml	Coarse salt - or to taste
		Coarsely-ground black pepper - to taste
		Seafood
2 lbs	908g / 32oz	Small squid
1 teaspoon	5ml	Coarse salt
1/2 lb	227g / 8oz	Medium shrimp - peeled and deveined
1 lb	454g / 16oz	Bay scallops

Recipe Instructions

In a shallow nonmetal dish, combine all the marinade ingredients. Mix well and set aside.

Remove the head of each squid by pulling it away from the body. Cut off the tentacles below the eyes and discard the head. Pull out the membranes from the interior cavity of each squid body, and remove the plasticlike spine bone from the inside of the squid. Pull off the tough outer skin. Wash the squid bodies and tentacles thoroughly in cold water. Cut the bodies into 1/4-inch rings and dice the tentacles. Set aside.

In a 2-quart saucepan, bring 4 cups of water to a boil. Add the coarse salt and shrimp, and boil until the shrimp turn pink, about 3 minutes. With a slotted spoon, remove the shrimp and let cool. Add the scallops to the boiling water and boil for 3 minutes. Remove the scallops with a slotted spoon and let cool. Add the squid rings to the boiling water and boil until tender, about 15 to 20 minutes. About 5 minutes before the rings are cooked, add the diced tentacles. The squid should be firm but not chewy; drain well.

Add the squid, shrimp, and scallops to the marinade and toss well. Adjust the seasoning if necessary. Cover and let marinate for 2 to 3 hours in the refrigerator, turning the mixture frequently.

Transfer the salad to a serving platter and let come to room temperature before serving.

This recipe yields 8 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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