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 to enrich 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 squids that are very tender and quick to cook, and above all, they must remain soft. Be careful to clean both the squid and especially the shrimp well. In my case, large shrimp, we must remove the black vein on the back, which constitutes the digestive tract of the crustacean, it can be gently removed when pulling the head, or with the aid of a toothpick. Now let’s see how to prepare this delicious recipe, ideal to prepare in advance to enjoy fresh and full of 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 oz cleaned squid (about 24 oz to clean)
- 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
We start by cleaning the squid and the shrimp. Begin with the squid, or ask your trusted vendor to do it for us. To clean the squid, simply separate the tentacles from the mantle, which needs to be emptied of the insides, also removing the pen attached on one side inside, peel the mantle and use the tentacles too, cutting them above the eye level. We wash them well under running water. Then we also clean the shrimp, detach the head, shell, and remove the intestine on the back.
Immediately start cooking the squid in cold water, and bring it 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.
We also prepare the potatoes, peel them and cut them into chunks, leaving them to soak in cold water after washing them well.
In some of the squid 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 cooking water of the squid and shrimp, combined and brought back to a boil with a little salt, cook the potatoes, they will be ready in a few minutes, 10 minutes maximum. Drain the potatoes as well as the shrimp and squid and proceed with preparing our tasty salad.
Prepare a bit of chopped 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 cooking water from shrimp and squid, mixing everything quickly. With this sauce, immediately season the potatoes as soon as they are ready, and then also the squid, to let them absorb the flavors.
In a large bowl, prepare the salad with seasoned 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 in the fridge before enjoying.
