Insalata Di Mare – Seafood Salad

Summary

Prep Time	40 mins
Cook Time	22 mins
Total Time	13 hrs 2 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the dressing:

Instructions

Remove the squid and calamari and wash them under running water.
Put water in a large saucepan. Add the juice of two lemons, four tablespoons of wine vinegar and salt. In this saucepan, cook the squid and calamari until soft, approx. 15-20 min.
In a small saucepan with water, lemon juice, two tablespoons of wine vinegar and salt, cook the prawns until soft, approx. 5 - 7 min.
When everything is done, set the fish aside to cool. Save some of the boiling water of the squid.
Remove the dark skin from the squid under running water, as it looks rather unsavory in a salad. Then cut the tentacles and the head into small pieces. Peel the prawns and cut into small pieces. Cut the calamari tubes into rings.
Put the lemon juice and balsamic vinegar in a large bowl. Finely chop the garlic and add it to the bowl as well. Add olive oil and stir vigorously with a whisk. Chop the parsley and cut the chili peppers into rings. Depending on how hot the pods are, use them with or without seeds. The salad can handle heat well. Add both with the oregano to the marinade and about 2 ladles of the cooking water. Add a little more salt and pepper, the dressing can be slightly seasoned.
Add the fish and mix well.
It is best to leave the salad in the refrigerator overnight, stirring occasionally.
The next day, you can add a little more seasoning if you like. If necessary, add some cooking water from the day before.
It is best to take the salad out of the refrigerator an hour before consumption, then it tastes more intense.
Serve with fresh pizza bread.

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