A fresh and tasty seafood salad, perfect as an appetizer, especially in the summer season. A simple and light dish, made with cuttlefish, squid, and shrimp, to which I added cherry tomatoes, arugula, and olives… the recipe is very easy, you will only need the time to clean and boil the mollusks and crustaceans. If you like, you can enrich the salad with octopus (boiled or pressure cooked) or mussels, previously opened in a pan. Try the seafood salad with cherry tomatoes and arugula, it’s perfect to accompany all fish menus!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Seasonality: All Seasons, Summer
- Energy 126.16 (Kcal)
- Carbohydrates 4.03 (g) of which sugars 4.25 (g)
- Proteins 20.98 (g)
- Fat 2.99 (g) of which saturated 0.37 (g)of which unsaturated 0.26 (g)
- Fibers 0.37 (g)
- Sodium 482.03 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb 2 oz cuttlefish (cleaned)
- 10 oz squid
- 10 oz shrimp
- 1 cup cherry tomatoes
- to taste arugula
- 1 clove garlic (optional)
- lemon juice
- extra virgin olive oil
- salt
- pepper
- taggiasca olives (optional)
Tools
- Pot
- Strainer
- Bowl
- Cutting Board
Preparation
Wash the cuttlefish and remove the beak if present. Clean the squid by removing the insides, cartilage, skin, and beak, then wash them well.
Peel the shrimp, remove the dark vein, and wash them in cold water.
Bring a pot of lightly salted water to a boil, immerse the cuttlefish and cook for about 15-20 minutes.
Then add the squid and continue for 10 minutes, finally add the shrimp and finish cooking for another 4-5 minutes.
The times are indicative, they can vary significantly based on the size of the mollusks and their freshness. Check that they are tender by inserting a toothpick into the cuttlefish and squid.
At the end, drain everything and let it cool.
Cut the cuttlefish into strips, the squid into rings, the shrimp into pieces (if small you can leave them whole).
Transfer them to a large bowl, season with salt, pepper, extra virgin olive oil, a splash of lemon juice, and a clove of finely chopped garlic, if you like.
Now add the cherry tomatoes cut into pieces, one or two tablespoons of olives (to taste) and a generous handful of arugula, previously washed and dried.
Mix well so that the seasoning is evenly distributed.
Your seafood salad with cherry tomatoes and arugula is ready, I recommend letting it rest in the refrigerator for at least 30 minutes, so it will be more flavorful.
Tips and Notes
Check the cooking with a fork or a toothpick, the times I wrote to you are completely indicative. To speed up, you can cook the mollusks in a pressure cooker.
To make the salad even fresher and more colorful, you can use different quality cherry tomatoes.
You can omit the garlic, or also replace it with slices of red onion.
If you prepare the salad in advance of a few hours, I recommend adding the arugula just before serving, so it doesn’t soften too much.
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