Calamari, Scungili And Shrimp Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Calamari (squid) - cleaned, tentacles
		And flaps removed, bodysacs cut
		Crosswise into 1/4"-wide rings
1 lb	454g / 16oz	Shrimp - shelled and deveined
3		Scungili or conch - (6 1/2 oz ea) - drained, rinsed,
		And patted dry
1 1/2 cups	165g / 5.8oz	Minced celery
4 cups	372g / 13oz	Garlic cloves, minced fine (large)
1 cup	237ml	Pitted black olives - halved
1 cup	237ml	Green olives with pimento - halved
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Fresh lemon juice - (to 1/2 cup) - or to taste
1/2 cup	118ml	Olive oil - or to taste
1/3 cup	30g / 1.1oz	Minced fresh parsley leaves

Recipe Instructions

In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.

In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives and salt and pepper. Chill the mixture, covered, until ready to serve.

In a small bowl, whisk together the lemon juice, oil, salt and pepper. Add the dressing to the seafood mixture along with the parsley and toss to combine.

This recipe yields 8 to 10 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9426) - from the TV FOOD - NETWORK

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