• 8servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings

  2. 1 pound shrimp, shelled and deveined

  3. 3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry

  4. 1 1/2 cups minced celery

  5. 4 large cloves garlic , minced fine, or to taste

  6. 1 cup pitted and halved black olives

  7. 1 cup green olives with pimento, halved Salt and pepper

  8. 1/3 to 1/2 cup fresh lemon juice

  9. 1/2 cup olive oil

  10. 1/3 cup minced fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.

  3. 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.


Send feedback