Insalata Frutti Di Mare Recipe

Prepare seafood

Rinse all seafood under cold running water. Pat dry with paper towels. Trim squid into rings if not pre-cut. Ensure shrimp are peeled and deveined; discard any mussels or clams with broken shells or that do not close when tapped.

Cook mussels and clams

Place a large pot with a tight-fitting lid over medium-high heat. Add 60 ml dry white wine and 1 tablespoon olive oil. Add mussels and clams, cover, and steam for 5–7 minutes, shaking the pot occasionally, until shells open. Remove opened shellfish with a slotted spoon into a bowl. Discard any that remain closed. Reserve steaming liquid by straining it through a fine sieve or coffee filter to remove grit; set aside 2–3 tablespoons of this liquid for the dressing and discard the rest.

Cook shrimp and squid

Bring a separate pot of salted water to a rolling boil. Add shrimp and blanch for 1–2 minutes until just pink and opaque. Remove with a slotted spoon and immediately plunge into an ice bath to stop cooking. In the same boiling water, blanch squid rings for 30–45 seconds until just firm and opaque; do not overcook. Remove and plunge into the ice bath with shrimp. Drain seafood well when chilled.

Prepare aromatics and dressing

In a small bowl whisk together 5 tablespoons extra-virgin olive oil, 4 tablespoons fresh lemon juice, the reserved 2–3 tablespoons strained shellfish liquid, minced garlic, capers, 1/2 cup chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and crushed red pepper flakes if using. Taste and adjust acidity or salt — add up to 1 tablespoon more olive oil or 1 tablespoon more lemon juice as desired.

Combine salad components

In a large mixing bowl combine cooked mussels and clams (remove shells if preferred), blanched shrimp, and squid rings. Add halved cherry tomatoes, thinly sliced red onion, the remaining 1/2 cup chopped parsley, and the dressing. Gently toss to coat all ingredients evenly. Let sit at room temperature for 10–15 minutes to allow flavors to meld; toss again before serving.

Season and finish

Taste and adjust seasoning with remaining 1 teaspoon salt and 1/2 teaspoon black pepper if needed. Drizzle the remaining 1 tablespoon olive oil over the salad and give a final gentle toss. If serving on a bed, arrange 4 cups mixed salad greens on a platter and spoon the seafood salad over them. Garnish with additional parsley and lemon wedges if desired.

Serve

Serve the insalata frutti di mare slightly chilled or at room temperature. This salad is best eaten within 2–3 hours of assembly. Leftovers can be refrigerated in an airtight container for up to 24 hours; note texture softening.