Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 lb (450g) calamari tubes and tentacles, cleaned and cut into rings
  • 1 lb (450g) mussels, scrubbed and debearded
  • 1 lb (450g) clams, scrubbed
  • 1/2 lb (225g) sea scallops, patted dry
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup (40g) pitted Kalamata olives, halved
  • 2 tablespoons capers, drained

Instructions:

  1. Prepare each kind of seafood as outlined in the ingredients list.
  2. In a large pot, steam the mussels and clams in a small amount of water or white wine until they open. Discard any that don't open. Let cool slightly.
  3. Lightly sauté or poach the shrimp, calamari, and scallops separately until just cooked through and opaque. Avoid overcooking.
  4. Drain all seafood well and transfer to a large mixing bowl.
  5. In a separate bowl, whisk together the olive oil, lemon juice, garlic, parsley, basil, oregano, red pepper flakes (if using), salt, and pepper.
  6. Add the red bell pepper, red onion, Kalamata olives, and capers to the seafood. Pour the vinaigrette over the seafood and vegetables.
  7. Gently toss everything together to coat evenly.
  8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This can be done up to several hours in advance.
  9. Serve chilled or at room temperature. Enjoy this delicious Italian Seafood Salad!