Frutti di Mare

When it comes to Christmas Eve, besides my nonna’s cannelloni, her seafood salad is the one thing I truly craved. Don’t get me wrong, I eat everything on the table. Our family continues to carry on her recipes.

Every Italian family has their own version of this recipe, with a unique list of ingredients they consider essential. For us, it’s all about simplicity and tradition, and I’m so happy to share our way of making it with you. This recipe isn’t packed with every type of seafood or spice—it’s just a few key ingredients that go a long way.

That’s what I love most about how my Italian family cooks. It’s not about piling on flavors or overcomplicating things. It’s about using simple, quality ingredients to let the natural flavors shine. Sometimes, less really is more, and this seafood salad proves it every time.

Guidelines To The Best Seafood Salad

What You Will Need:

• Salt

• Pepper

• Lemons (sliced and juiced)

• Garlic cloves (smashed)

• Extra virgin olive oil

• Pitted black olives (drained, rinsed, and sliced)

• Shrimp (peeled, deveined, then cut into small pieces after cooked)

• Lump crab (cut into small chunks; if canned, drain and rinse)

• Squid tentacles and rings (sliced)

• Fresh parsley (chopped)

• Celery (sliced and diced)

Steps To Do:

1. Clean the Squid:
If using frozen squid, thaw them first. Place the squid tubes and tentacles in a strainer and rinse thoroughly, running your fingers inside and outside the tubes to clean completely. If the squid is pre-sliced into rings, inspect and rinse each ring. If whole, slice the tubes into rings after boiling. Set aside.

2. Clean the Shrimp:
Peel, devein, and rinse the shrimp under cold water. Set aside.

3. Cook the Seafood:
Prepare the Pot: Fill a large pot with water, season with salt, and bring it to a boil. Lower to a simmer before adding seafood. Cook in Batches: Add the shrimp and simmer for 2-3 minutes, then use a skimmer to transfer them to a bowl. Repeat with the squid, cooking for 2-3 minutes, and transfer to another bowl. Avoid overcooking to keep the seafood tender. Once the shrimp and squid are cooked, you can place some lemon wedges in their bowls, cover and refrigerate until ready to mix with your other ingredients.

4. Combine the Ingredients:
Once cooled, add the cooked shrimp and squid to a large glass or ceramic mixing bowl (avoid metal, as it can affect flavor). Add celery, garlic (use only 2-3 smashed cloves for a subtle flavor), parsley, olives, and crab. Mix gently to combine.

5. Make the Dressing:
Drizzle extra virgin olive oil over the mixture. Squeeze the juice of 2 lemons over the salad and leave the squeezed lemon halves in the bowl for added flavor. Sprinkle with salt and pepper to taste. Toss gently to coat all ingredients evenly.

6. Marinate:
Cover the bowl tightly with plastic wrap and refrigerate overnight. The next day, drain excess liquid and refresh the salad with more lemon juice and olive oil, if needed. Adjust salt, olive oil, or lemon juice to taste. Cover again and refrigerate until ready to serve.

7. Serve:
Before serving, toss the salad again and taste to ensure the flavor is balanced. Remove the large pieces of garlic. Garnish with freshly chopped parsley and lemon slices or wedges.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade