Easy seafood salad recipe is a perfect seafood appetizer for any occasion, even the most special and refined ones. You can also serve it as a second course and it is excellent both hot and at room temperature on warmer days. The seafood salad dressed with orange juice has a delicate flavor that makes this salad with squid, cuttlefish, and shrimp even more appetizing. I recommend checking out all my COLLECTIONS OF RECIPES FOR EVERY OCCASION where you’ll find many interesting recipes divided by ingredient or category. Now let’s see how to prepare the easy seafood salad recipe, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz shrimp (or prawns)
- 14 oz squid
- 14 oz cuttlefish (cuttlefish milk)
- 1 orange
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste parsley
How to Make the Easy Seafood Salad Recipe
Let’s start preparing the easy seafood salad. Clean the squid from the innards and remove the cartilage found on the back of the squid by pulling it out. Use a knife to remove the beak and eyes. Rinse the squid under running water, detach the bunch with the tentacles, and then cut the body of the squid into rings.
Peel the shrimp, remove the shell, cut along the back and use a toothpick to remove the black vein, and rinse them under running water.
Clean the cuttlefish, remove the innards, bone, eyes, and beak, and rinse them under running water. You can also have your trusted fishmonger do this for you. After washing, separate the head from the body of the cuttlefish. Remove the fins and the skin, and rinse both the body and the tentacle part very well. Then cut everything into pieces.
Pour water into a pot and place it on the heat, bring it to a boil, and add the previously peeled and deveined shrimp. Cook for 4 minutes, then drain them and place them in a bowl.
In the same water where you cooked the shrimp, add the squid and cook for 7/10 minutes, the time varies depending on the size of the squid; they should be tender. Drain them and add them to the bowl with the shrimp.
Then cook the cuttlefish for 25 minutes, the time varies depending on the size of the cuttlefish; they should be tender. Test with a fork; if the prongs go in easily, they are cooked. When cooked, add them together with the shrimp and squid.
Squeeze the orange juice and dress the seafood salad, add chopped parsley, some salt, pepper, and extra virgin olive oil.
Serve the seafood salad hot or at room temperature.
How to Store the Easy Seafood Salad Recipe
Store it in the refrigerator for 2 days
