The seafood salad with arugula and tomatoes is a true must in Italian kitchens, especially in summer. At my place it is prepared very often and is much loved by both adults and children.
It can be a bit laborious to clean the seafood, but I swear it’s worth it — you can choose what to include and how much, and above all you know exactly what you’re eating.
Once I bought one at a deli and it had more vegetables than seafood and was overflowing with oil, so I paid a premium for vegetables and oil instead of the actual seafood. Since then I go to my trusted fishmonger and buy everything fresh to cook and enjoy with the family. How do you usually manage?
In the meantime, if you want to see other recipes I leave you the recipe for Venere rice with octopus and shrimp and potatoes with crab meat.
Let’s find out together how to prepare the seafood salad right after the photo as always!!
- Difficulty: Easy
- Cost: Moderate
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4-6 people
Ingredients for seafood salad with arugula and tomatoes
- 9 oz shrimp
- 11 oz squid
- 6 oz baby cuttlefish
- 1 beefsteak tomato
- 1 red bell pepper
- 5 oz arugula
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 3 pinches salt
- 7 oz mussels (shelled, cleaned weight)
Preparation seafood salad with arugula and tomatoes
Start preparing the seafood salad by cleaning the seafood: shell the shrimp, remove the head and devein them using a toothpick.
Clean the mussels by removing the byssus and scrubbing them well with a scouring pad, then open them in a pan with a drizzle of oil.
Once opened, discard any that remain closed and remove the mussel meat from the shells, placing it on a plate.
Clean the squid and baby cuttlefish by removing the beak, the internal cartilage and the entrails; separate the tentacles.
Put a pot of lightly salted water on the heat and, once boiling, cook the shrimp for 5 minutes; then drain them and put them together with the mussels.
In the same water cook the squid and baby cuttlefish for 10 minutes, or less if you cut them into strips or pieces.
Wash the arugula and dry it with kitchen paper.
Cut the tomato into pieces.
Remove the stem, white membranes and seeds from the pepper and chop it into very small pieces.
Place the seafood and vegetables in a large salad bowl, dress with lemon juice, salt and oil and mix gently.
Let the salad rest for at least 30 minutes in the refrigerator to allow the flavors to meld and..
ENJOY YOUR MEAL
Storage seafood salad with arugula and tomatoes
Store in the refrigerator for up to 2 days in an airtight container.
Variations
You can add clams, octopus or squid, or even baby octopuses (moscardini).
Other recipes
If you want to see other types of recipes you can return to HOME.
