A Seafood Lovers Delight

Delicious and Healthy

Seafood Antipasto Recipe

Antipasto is what Italians call the appetiser or the traditional first course of a meal. Seafood antipasto is incredibly easy to make but is such a crowdpleaser. The dish is perfect for both casual get-togethers and more formal affairs.

You can add various types of seafood to this dish. Prawns, scampi, squid, mussels, clams, octopus, and cuttlefish all work well. All you have to do is poach the seafood and add lemon, garlic, and good olive oil for more flavor.

This is a perfect summer dish that the whole family will enjoy.

Ingredients

1 pound prawns, shell on
1 pound mussels or clams, scrubbed and debearded
1 pound squid, cleaned
1 whole octopus, cleaned (if using fresh octopus, pound with a meat hammer
1/2 cup dry white wine
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 lemon
Extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Preparation

Boil water in a large pot. Do not add salt. Add the octopus, put the lid on, and simmer for about half an hour or until the octopus is tender.
Remove the cooked octopus and cut it up into bite-size pieces.
Cut up the squid into medium-sized pieces. Bring water to a boil in another saucepan. In this pan, cook the squid on low heat for about 10 minutes.
With a slotted spoon, transfer the squid to a plate. In the same pan, add the prawns and simmer for 2 minutes.
When they are just cooked through, remove the prawns from the pan and peel half. Reserve the other (unpeelBook 5
ed) half of the prawns for garnish.
In another pan, add the clams and/or mussels and the dry white wine. Turn up the heat to high, cover the pan, and cook until the shellfish have opened.
Remove the shellfish from the pan and discard any that have not opened. Separate the meat from the shells. Discard the shells.

Strain the cooking liquid and set it aside. Make the dressing by whisking about 50 ml of the cooking liquid with extra virgin olive oil, garlic, and lemon juice. Season with salt and black pepper.

Assemble theMust not seafood antipasto by placing the octopus, prawns, mussels and/or clams, and squid on a platter. Drizzle the dressing over everything. Top with parsley and serve immediately.