Frutti Di Mare Recipe

Prepare and clean seafood

Rinse all shellfish and seafood under cold water. Scrub mussels and clams and discard any with cracked shells or that do not close when tapped. Pat squid, shrimp, scallops, and octopus dry with paper towels. Score squid bodies lightly and cut into 1/2-inch rings; cut octopus into bite-sized pieces; leave scallops whole if small.

Cook shellfish (clams & mussels)

In a large wide pot combine 1 cup dry white wine and 1 cup water and bring to a vigorous simmer over medium-high heat. Add half the bay leaves and half the peppercorns. Add clams and mussels, cover, and steam 4–6 minutes, shaking the pot once halfway, until shells open. Remove shellfish with tongs to a bowl and let cool. Reserve the cooking liquid by straining and holding 1/2 cup for the marinade if desired; discard any unopened shells.

Poach squid, shrimp, scallops, octopus

In a shallow wide saucepan or sauté pan bring 6 cups water, remaining 1 cup white wine, 2 tbs coarse salt, remaining bay leaf and peppercorns to a gentle simmer (not a rolling boil). Reduce heat so surface is barely moving. Add squid rings and poach gently 30–45 seconds until opaque; remove with slotted spoon to an ice bath to stop cooking. Add shrimp to simmering liquid and poach 1–2 minutes until pink and curled; remove to ice bath. Add scallops and poach 45–60 seconds until just opaque; remove to ice bath. If using octopus that is tender (pre-cooked), warm it 30–60 seconds; if raw and small, poach 2–3 minutes until just cooked through. Drain all seafood well and pat dry. Cooling in ice bath ensures tender texture.

Make dressing

Whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, red pepper flakes, sea salt, and freshly ground black pepper in a bowl until emulsified. Stir in chopped parsley, oregano, and chives.

Adjust seasoning

Taste the dressing and adjust acidity or salt as needed — add a little reserved, cooled shellfish cooking liquid (1–2 tbs) if you want a brinier note, or a teaspoon of honey if the lemon is too sharp.

Combine salad components

In a large mixing bowl combine the cooled, drained seafood (squid, shrimp, scallops, octopus, and shelled clams/mussels), sliced celery, fennel, cherry tomatoes (if using), and capers. Pour the dressing over the seafood and gently toss to coat all pieces evenly.

Marinate

Cover the bowl and refrigerate at least 30 minutes and up to 2 hours to allow flavors to marry. Toss once midway through marinating to redistribute dressing. Do not marinate longer than 3 hours or seafood may become overly firm from the acid.

Finish and serve

Taste and adjust salt and pepper. Transfer to a chilled serving platter or bowls. Garnish with additional chopped parsley and lemon wedges. Serve chilled or at cool room temperature with crusty bread.