Insalata di Mare

Ingredients

• 300 gcalamari — blanched
• 300 gshrimp — poached
• 400 gmussels — steamed and shelled
• 400 gclams — steamed
• 4 tbspextra virgin olive oil
• 3 tbsplemon juice
• 3 tbspflat-leaf parsley — chopped
• 1 clovegarlic — minced
• to tastecoarse sea salt

Method

1. Clean the seafood thoroughly. Rinse the 300 g calamari under cold running water, then pat dry and slice into rings. Peel and devein the 300 g shrimp, leaving the tails on for flavor. Scrub the 400 g mussels and 400 g clams under cold water, discarding any that remain open after a firm tap.
2. In a large pot, heat 2 tablespoons of the extra virgin olive oil over medium heat. Add the mussels and clams, cover with a lid, and cook until they open, about 4-5 minutes. Discard any that remain closed. Remove the shellfish from the pot, reserving the liquid, and set aside to cool.
3. In the same pot, add the remaining 2 tablespoons of olive oil and the clove of garlic, finely chopped. Sauté the garlic until it is fragrant and just beginning to turn golden, taking care not to burn it.
4. Add the calamari rings to the pot, stirring occasionally until they turn opaque and tender, about 2-3 minutes. Then, add the shrimp and cook until they turn pink and firm, indicating they are done.
5. Return the cooked mussels and clams to the pot, along with any reserved cooking liquid. Toss everything together gently to combine and heat through, ensuring the flavors meld without overcooking the seafood.
6. Remove the pot from heat and transfer the seafood to a large serving bowl. Drizzle with 3 tablespoons of lemon juice and sprinkle with 3 tablespoons of finely chopped flat-leaf parsley.
7. Season the insalata with coarse sea salt to taste, tossing gently to distribute the flavors evenly. Serve immediately, allowing the freshness of the seafood and the brightness of the lemon and parsley to shine.