Italian Seafood Salad, an amazing appetizer that everyone will love, made with shrimp, mussels, calamari fresh veggies and some tasty olive oil. Serve with some Italian Crusty Bread to make this your new go to Appetizer.
If someone asked me what was my favourite antipasto/ appetizer was, this Italian Seafood Salad would be it, hands down. Just ask my daughter, we always fight over the last bit in the bowl
Sometimes I think the perfect supper would be just 3 or 4 Amazing Appetizers with a side of wonderful Italian crusty bread.
Italian Seafood Salad would be on the table, front and center and this is coming from a woman who is not exactly the greatest fish fan. But when I see this dish I am the first in line.
Filled with all the best seafood, shrimp, calamari and mussels, tossed with carrots, celery, olives fresh Italian parsley and olive oil.
Just make sure you let it sit for a few hours to get all those amazing tastes mingling. If you can wait long enough over-night would be even better, but we couldn’t wait! We dove right in.
The Italian thought a pinch or two of hot pepper flakes and a dash, just before serving, of Balsamic vinegar were the perfect touches, and to tell the truth he was right! Sometimes he knows what he is talking about ;).
Italian Seafood Salad
I thought I would share this Italian Seafood Salad just before Easter as a lot of us will be serving a meatless Good Friday, with the emphasis on fish.
- 1 1/4 cups cleaned and cut calamari 250 grams, squid, I used fresh squid
- 1 1/2 cups mussels (without the shell I used frozen mussels) 250 grams
- 1 3/4 cups small shrimp cleaned (I used frozen shrimp) 200 grams
- 1 stalk celery chopped
- 1 carrot grated
- 5-6 black olives chopped
- 1/4 cup Italian parsley chopped 8 grams
- 1/4 cup olive oil 56 grams
- juice from 1/2 lemon
- JUST BEFORE SERVING
- salt to taste
- Balsamic Vinegar
In a large pot of boiling water, boil for approximately 55-60 minutes the chopped calamari, remove to a separate medium-sized bowl with a slotted spoon, keeping the pot of boiling water add mussels and cook 10 minutes, remove to the same bowl with the calamari and add the shrimp to the boiling water and boil or 10 minutes, remove to the same bowl. Drain the fish in the medium-sized bowl a second time just to remove excess liquid and let cool.
Add chopped celery, grated carrot, chopped olives, chopped parsley , olive oil and lemon juice. Gently mix to combine well.
Refrigerate for at least 2-3 hours to combine flavours.
Before serving add extra olive oil (I added approximately 1/4 cup) add salt if necessary, and Balsamic vinegar if desired. (I added approximately 1/4 teaspoon salt and 1-2 tablespoons Balsamic Vinegar. Serve with crusty Italian bread. Enjoy!