Best Squid And Mussel Salad Recipes

ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE

Italian Seafood Salad (Insalata di Mare) Recipe image

Italy's classic light, bright salad of gently cooked and marinated seafood, including shrimp, squid, scallops, and mussels, with lemon juice, olive oil, parsley, and subtle spices.

Provided by Daniel Gritzer

Categories Appetizers and Hors d'Oeuvres Salads

Time 1h40m

Yield 6

Number Of Ingredients 17

Ingredients

1/2 pound (225g) dry-packed bay or sea scallops, cut into 1/2-inch pieces
2 teaspoons grated zest and 1 cup (240ml) juice from 8 to 10 lemons, divided
1 pound (450g) large shrimp, peeled and deveined
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon baking soda
4 medium cloves garlic, 2 crushed and 2 minced, divided
1/2 cup plus 1 tablespoon (135ml) extra-virgin olive oil, divided
2 pounds (1kg) mussels, de-bearded and scrubbed (see note)
5 whole peppercorns
2 bay leaves
1 pound (450g) cleaned squid bodies and tentacles, bodies cut into 1/2-inch rings and large tentacles halved lengthwise
1/4 cup packed minced flat-leaf parsley leaves and tender stems (3/4 ounce; 20g)
Dash cayenne pepper
Dash ground coriander seed (optional)
Freshly ground black pepper
2 stalks celery, sliced thinly on the bias (6 ounces; 170g)
1/2 cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias (4 ounces; 115g)

Steps:

Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
Pick all but 10 mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup (120ml) lemon juice, lemon zest, remaining 1/2 cup (120ml) olive oil, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed (if using). Whisk well.

Nutrition Facts : Calories 604 kcal, Carbohydrate 19 g, Cholesterol 364 mg, Fiber 1 g, Protein 63 g, SaturatedFat 5 g, Sodium 1341 mg, Sugar 1 g, Fat 29 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g

SEASIDE SQUID SALAD

Seaside Squid Salad image

Provided by Alton Brown

Categories side-dish

Time 1h49m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds squid, tubes and tentacles
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon toasted and ground cumin seeds
1/8 teaspoon cayenne pepper
3/4 cup finely chopped and seeded tomato
1/4 cup finely chopped red onion
2 tablespoons capers, drained
1/4 cup chopped fresh cilantro leaves

Steps:

Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.