| Level: | Easy |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings
- 1 pound shrimp, shelled and deveined
- 3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry
- 1 1/2 cups minced celery
- 4 large cloves garlic, minced fine, or to taste
- 1 cup pitted and halved black olives
- 1 cup green olives with pimento, halved
- Salt and pepper
- 1/3 to 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- 1/3 cup minced fresh parsley leaves
Instructions
- In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
- In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
- In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 184 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 93 mg |
| Sodium | 357 mg |
| Serving Size | 1 of 10 servings |
| Calories | 184 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 93 mg |
| Sodium | 357 mg |
Reviews
Family favorite for years as part of the Feast of the Seven Fishes at our Italian Christmas Eve celebration. Delicious.
VERY TASTY GREAT WITH A CRUSTY LOAF OF ITALIAN BREAD. I ADDED CRUSHED RED PEPPER.BUT THATS MY TASTE.