1 pound fresh mussels; 1 pound long neck clams; 300 grams small squid tubes, cleaned; 250 grams baby shrimp, cooked; 300 grams cherry tomatoes; 1/4 cup diced yellow bell peppers; 1 tablespoon chopped parsley; 4 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 2 garlic cloves, crushed and chopped; salt and pepper to taste;
some fresh cilantro and 1 lemon wedge.
Recipe for 6 seafood salads: Put the cilantro and lemon wedge in a shallow pan with some water and bring to a boil. Add the clams and mussels and boil them until they open. Drain and rinse them. Remove the mussels and clams from their shells and put them in a mixing bowl. Slice the squid tubes to calamari rings and sauté them with little oil until their flesh turns white. Set them aside to cool down, and after that add them in the mixing bowl. Add, also, the baby shrimp, halved cherry tomato, diced bell pepper, chopped parsley, garlic, lemon juice and olive oil. Toss all the ingredients and season the seafood salad to taste. Cover the salad lightly with plastic wrap and leave it in the fridge for 10-15 minutes, so all the flavors mix well before serving. Serve the insalata frutti di mare in a bowl over some nice radiccio lettuce leaves.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.