A fresh and delicious shrimp and squid salad with potatoes dressed with salmoriglio sauce, easy and quick to prepare, is the perfect dish to enjoy on the hottest days or on special occasions, perfect for enriching any type of menu, especially seafood. For the preparation of the shrimp and squid salad with potatoes, we can use either fresh or frozen seafood, the important thing is that it is of excellent quality. For the choice of squid, I recommend small squid, so they are very tender and quick to cook, and it is essential that they remain soft. Be sure to clean both the squid, but especially the shrimp, in my case large shrimp, we must remove that little black string on the back which constitutes the crustacean’s digestive tract, we can gently pull it out when removing the head, or helping ourselves with a toothpick. So let’s see how to prepare this delicious recipe, ideal to prepare in advance to enjoy it fresh and rich in aromas after a bit of rest that allows the flavors to blend and enhance.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Summer, Christmas
Ingredients for shrimp and squid salad with potatoes
- 10 large shrimp
- 12.35 oz cleaned squid (about 24.7 oz uncleaned)
- 2 potatoes (medium-large)
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
- to taste lemon
- to taste Tropea red onion
- 5 pitted green olives
- 5 cherry tomatoes
Tools to prepare shrimp and squid salad with potatoes
- 1 Pot
- 1 Pan
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Slotted spoon
Steps to prepare shrimp and squid salad with potatoes
Start by cleaning the squid and shrimp. Begin with the squid, or ask your trusted vendor to do it for you. To clean the squid, simply separate the tentacles from the mantle, which should be emptied of the insides, also removing the quill attached on one side inside. Peel the mantle and use the tentacles as well, cutting them above the eye level. Wash them well under running water. Then clean the shrimp, remove the heads, shell them, and remove the intestine from the back.
Immediately put the squid to cook in cold water and bring to a boil. If you prefer for practicality, you can already cut them into rings and then cook them for about 15-20 minutes from boiling. Adjust the times based on the size and tenderness of the squid. Let them cool in the cooking water.
Prepare the potatoes as well, peel them and cut them into chunks, leave them soaking in cold water after washing them well.
In a little of the squid’s cooking water, quickly blanch the shrimp as well; it will take a couple of minutes, do not overcook them or they will harden.
In the combined cooking water of the squid and shrimp, brought back to a boil and with a little salt, cook the potatoes; they will be ready in just a few minutes, maximum 10 minutes. Drain the potatoes like the shrimp and squid that have cooled, and proceed with the preparation of our tasty salad.
Prepare a bit of chopped cherry tomatoes, onion, and olives to enrich the salad.
In a small bowl, prepare a sort of salmoriglio with finely chopped parsley, olive oil, lemon juice, chili pepper, and a little of the cooking water from the shrimp and squid, mixing everything quickly. With this sauce, immediately dress the potatoes as soon as they are ready, and then the squid, so as to let them absorb the flavors.
In a large bowl, prepare the salad with the already dressed potatoes and squid, then add the shrimp, tomatoes, onion, and olives, and then add a bit more sauce before giving it a good mix and letting it marinate a bit in the fridge before enjoying.
