Calamari and Shrimp Salad: A Taste of the Mediterranean

The first time I tasted this salad, I was sitting at a tiny trattoria overlooking the turquoise waters of the Amalfi Coast. The sun was warm on my skin, the air was salty, and the simple combination of perfectly cooked seafood, bright lemon, and good olive oil was pure bliss. It tasted like summer on a plate – a reminder of simple pleasures and fresh, vibrant flavors. I’ve been recreating it ever since, chasing that feeling with every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes (plus chilling time)
• Servings: 6-8
• Yield: About 8 cups
• Dietary Type: Gluten-Free, Dairy-Free, Pescatarian

Ingredients

• 1 lb calamari, cleaned and cut into tubes
• 1 lb shrimp, shelled, deveined
• ½ small onion, sliced thin
• ½ cup celery, cut on the diagonal
• 2 lemons
• Olive oil
• Salt

Equipment Needed

• Large pot
• Colander
• Large bowl
• Knife
• Cutting board
• Serving bowl
• Plastic wrap

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Boil the calamari for no more than 30 seconds. It’s crucial not to overcook it, or it will become rubbery.
3. Immediately remove the calamari from the boiling water and place it in a bath of ice water to stop the cooking process. This keeps it tender.
4. In the same boiling water, cook the shrimp until pink and opaque, about 2-3 minutes. Again, be careful not to overcook.
5. Remove the shrimp from the water and place it in an ice bath to stop the cooking.
6. Place the calamari and shrimp into a colander set over a bowl to drain any excess water. Cover with plastic wrap and place in the refrigerator until chilled and well drained, at least 1 hour.
7. Once the seafood is thoroughly chilled and drained, pat dry with paper towels to ensure all excess water is removed. This prevents a watery salad.
8. In a large serving bowl, combine the chilled calamari, shrimp, thinly sliced onions, and diagonally cut celery.
9. Squeeze the juice of the lemons over the salad. Be generous – the acidity is key to the flavor.
10. Drizzle with olive oil to coat, and season with salt to taste. Don’t be afraid to taste and adjust the seasoning as needed.
11. Mix everything well to ensure the seafood and vegetables are evenly coated with the lemon and olive oil dressing.
12. Refrigerate, covered, for at least a few hours to allow the flavors to meld. Ideally, make this salad the night before serving; this allows the seafood to fully marinate and absorb the flavors.

Expert Tips & Tricks

• Don’t overcook the seafood! This is the most important tip. Overcooked calamari is rubbery, and overcooked shrimp is tough. Watch them carefully and remove them from the boiling water as soon as they are cooked through. The ice bath is crucial to stop the cooking process.
• Use good quality olive oil. Since the dressing is so simple, the quality of the olive oil will really shine through. Choose an extra virgin olive oil with a fruity or peppery flavor.
• Make it ahead of time. This salad is even better the next day, as the flavors have time to meld together.
• Adjust the seasoning to your taste. Some people prefer more lemon juice, while others prefer more olive oil. Taste the salad and adjust the seasoning as needed.
• If you don’t have time to cook the shrimp and calamari yourself, you can use frozen cooked shrimp. Just make sure to defrost it in the refrigerator overnight. Pat it dry before adding it to the salad.

Serving & Storage Suggestions

Serve this Calamari and Shrimp Salad chilled, either as an appetizer or a light lunch. It’s delicious on its own, or you can serve it with crusty bread for dipping. For a more substantial meal, serve it over a bed of mixed greens.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The seafood might become a little chewier over time, but the flavor will still be delicious. I do not recommend freezing this salad, as the texture of the seafood will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	220 kcal	11%
Total Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	200mg	67%
Sodium	300mg	13%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g
Protein	25g	50%

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Add herbs: Fresh parsley, oregano, or basil would be delicious additions.
• Use different vegetables: Bell peppers, cucumbers, or cherry tomatoes would also work well in this salad.
• Make it gluten-free: This salad is naturally gluten-free, but be sure to serve it with gluten-free bread if you’re serving it with bread.
• Add olives: Kalamata or green olives would add a salty, briny flavor.
• Use different seafood: Mussels, clams, or scallops would also be delicious in this salad.
• Add some tang: A splash of white wine vinegar can add a nice touch of acidity.

FAQs (Frequently Asked Questions)

Q: Can I use frozen calamari and shrimp?
A: Yes, you can. Make sure to thaw them completely before cooking and pat them dry to remove excess water.

Q: How long can I store this salad?
A: This salad is best enjoyed within 2 days of making it, stored in an airtight container in the refrigerator.

Q: Can I make this salad ahead of time?
A: Absolutely! In fact, it tastes even better when made a day in advance, as it allows the flavors to meld together.

Q: What is the best way to clean calamari?
A: Rinse the calamari under cold water. Remove the head and tentacles, reserving them for other uses if desired. Remove the quill (a clear, plastic-like piece). Peel off the outer membrane.

Q: Can I grill the shrimp and calamari instead of boiling them?
A: Yes, grilling is a great option for adding smoky flavor. Be careful not to overcook them; grill until just cooked through.

Final Thoughts

I hope this recipe inspires you to create your own little slice of Mediterranean sunshine. Don’t be afraid to experiment with different herbs, vegetables, and spices to make it your own. And most importantly, share it with friends and family and savor the simple pleasures of good food and good company. This calamari and shrimp salad is a celebration of fresh, vibrant flavors, and I know you’ll love it as much as I do. Let me know what you think!