Poached Seafood Salad

Poached Seafood Salad – a summertime favorite! This dish truly speaks of Italy. Every region of the country that is on the sea has some version of this seafood salad. It’s one of those recipes you can take in any direction you like. You can use whatever seafood is available—scungilli (sea conch), crabmeat, scallops, or any firm fish fillets. You can use lemon juice in place of part or all of the vinegar, and dress the salad up with capers, black olives, roasted peppers, or diced tomatoes, as you see fit. However you make it, it’s best prepared about half an hour before serving, to give the flavors a chance to develop. You can refrigerate the salad, but not for too long. And be sure to bring it to room temperature and check the seasonings before you serve it. When I am having family over, I know this will be a favorite, served in a large bowl on the table—everyone digs in. Tutti a Tavola a Mangiare! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #FromLidiasTableToYours #LidiasSoundtrack

Recipe – https://lidiasitaly.com/recipes/poached-seafood-salad/

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[Music] a fruta diare salad that is for our party and it’s one of my favorites uh we need to cook the fish I have here Court buang going what is that it’s some water some white wine uh carrots little bay leaves pepper corn celery the water is flavored and we cook the fish in there don’t overcook the fish though let’s start with the muscles just throw them right in there okay let’s cover them so they open up fast and we’ll fish them out uh the calamari let’s cut them up okay I’m looking at these you know I like when the the head kind of curls up in the salad so I’m going to leave these whole and we’ll cut these in brings the muscles should be ready any minute now let’s check yes they are open let’s fish them out [Music] and fishing them all out [Music] here all set so we’ll let that cool and we’ll throw in the calamari let’s throw in the heads first just a few minutes so how do you know when they’re cooked you uh let them come to a boil and you figure for something like this about 3 minutes but when they kind of look opaque then they should be done you know nice kind of still have that bite to it let’s throw the calamari right in [Music] okay and you don’t even have to cover these in a sense so you can really wash them uh actually if you cover them they’ll cook quicker but uh uh I want you to watch together with me and I’ll tell you what to look for so while I am here let me pick the muscles so I’m looking for the ones with with the muscles in there and I’m leaving the shell on because I think it will look nice when on the plate this festive party that we have I think the shells will give it a little bit of color and presence shall we say oh okay I got all the muscles these are just the shells and I think this is done now you see how opaque they are they’re telling me they’re cooked so look for that opai color kind of still nice and life and plump okay good the last one is the shrimp and that too takes just a few minutes you don’t want to overcook that either so let’s get that going [Music] okay the shrimp is ready as well let’s pull it out and you know this is a nice size shrimps that means that you’re generous we could cut it in smaller pieces or we could get smaller shrimps but I think these are so beautiful and they really make your ins really beautiful and generous okay just let it cool a little bit but I do like a a lukewarm uh seafood salad uh by the time you toss it and all of that it’s it’s going to be a kind of room temperature anyway uh some people like it in the refrigerator and by all means you know you can make it put it in the refrigerator or refrigerate it like this before dressing it then you pull it out and you dress it okay let’s okay the only other thing that I would add to this is some celery for crunchiness celery parsley maybe a little bit of garlic so let let me put in the chopped garlic but just a little bit not too much some celery and I like the leaves as well just like that kind of shredded so a little bit of salt yes absolutely not too much pepperoncino yes parsley yes lots of parsley okay so let’s put oil and let’s put red wine vinegar okay so let’s begin to toss it [Music] well I will taste a little bit I want a little bit of each so here I have I have the calamari I have the shrimp I have the [Music] muscle a little bit of juice and now let me taste it so little bits of shrimp and celery M crunchy good still warm and I love the calamari head so I’m going to go for a little bit of [Music] a this I’m going to kind of scoop up a little bit of the sauce and I’m going to slurp it in m delicios [Music] [Music] I think this is a grand plate for Grande fista let’s bring it to the table