Seafood Salad (Antipasti di Mare)

You often find Seafood Salad (Antipasti di Mare) served during the Christmas holiday in Italy but we like to make this salad throughout the year.  Our version of seafood salad includes shrimp, calamari (squid), octopus, and scallops.  You can experiment with various seafood, especially if you don’t have access to fish such as octopus or squid (in fact, we’ve utilized mussels, sconciglio, and various firm flesh white fish for past seafood salads).  As with any seafood dish, freshness of fish is paramount and it’s best to utilize whatever is fresh versus hunting down poor seafood just to follow a recipe.

A typical Christmas time Italian seafood salad that can be served year round.
Cook: Vince from Scordo
Recipe type: Fish
Serves: 8-10

Ingredients

• ½ cup of green olives, finely chopped
• 1 cup of celery, diced
• 1 cup of carrot, diced
• 1 large red onion, finely diced
• 1 cup of parsley finely chopped
• 1 Clove Garlic, finely minced
• 1 teaspoon of red wine vinegar
• Kosher salt and freshly cracked black pepper, to taste
• Juice of 2 Lemons
• 1 Cup Extra Virgin Olive Oil
• 1 Pound squid tentacles and body (cut finely)
• 1 Pound Small-Medium Shrimp, cut into half inch pieces
• 1 Pound Scallops, cut into quarters or half depending on size
• ½-1 pound of cooked octopus, cut Into 1 Inch pieces

Process

In a large pot, bring about 4 quarts of water to a boil. Add the scallops and shrimp and cook for 2-3 minutes (remove from the pot). Next, add the squid and cook for 1-2 minutes. The octopus requires the longest cooking period at 45-50 minutes. When the octopus is done cooking cut off the suckers and remove any loose skin and cut into 1 inch pieces.
After all of the seafood is cooked place in a large bowl and mix well. Add the rest of the ingredients and mix well. Cover the bowl with plastic wrap and let sit in the fridge for 6-12 hours. The salad should be served at room temperature.

Source:

http://www.scordo.com/recipe/seafood-salad-antipasti-di-mare.html