🦐 Seafood salad (insalata di mare)
Insalata di mare is a chilled salad of tender boiled calamari, shrimp and mussels dressed with lemon juice, olive oil and chopped parsley. It is light and bright, with sweet seafood and a sharp citrus dressing. It is served cold as a starter, especially on Christmas Eve and in summer by the sea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g calamari, cut into rings
- 300 g raw shrimp, peeled
- 500 g mussels, cleaned
- Juice of 2 lemons
- 3 tbsp olive oil
- 1 garlic clove, crushed
- A bunch of parsley, chopped
- Salt and black pepper
Method
- Steam the mussels in a covered pan with a splash of water for 4–5 minutes until open; discard any that stay closed and remove the meat.
- Boil the calamari for 2 minutes and the shrimp for 2–3 minutes in salted water; drain and cool.
- Whisk the lemon juice, olive oil, garlic, salt and pepper.
- Toss the seafood with the dressing and parsley and chill for at least 30 minutes before serving.
How to make it lighter
- Cut the olive oil to 1–2 tbsp and add more lemon juice: 1 tbsp oil ≈ 120 kcal.
- Serve it on a bed of rocket or sliced celery to add volume.
- Boil, never fry, the calamari to keep the salad light.
History
Seafood salad is made all along the Italian coast, and in southern Italy it is a familiar dish of the Christmas Eve seafood dinner.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →