Grilled Seafood Salad – A Must-Make Italian Recipe!

An Italian classic and as simple as it it’s truly one of the best seafood recipes ever!

⬇️⬇️ Recipe ⬇️⬇️

SEAFOOD SALAD RECIPE:
2-1/2 lb of Seafood of Choice, I used calamari, shrimp and octopus
1/3 cup of Olive Oil
1 Fennel Bulb, trimmed and thinly sliced
1 shallot, thinly sliced
2 Stalks of celery, very thinly sliced
1 clove of Garlic, smashed and peeled but left whole
1/4 cup of Parsley, finely chopped
Salt to taste
Juice of 1 Lemon

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00:00 – Intro
01:00 – Prepare Your Seafood
03:45 – Grill The Seafood
04:11 – Prep Veggies
06:50 – Put It All Together
07:48 – Finish Up!

we are making a summertime Staple in the Vitali household we’re making my grilled seafood salad it’s easy it’s simple it’s scrumptious and it screams Summer by the Sea and if you grew up on the Mediterranean then something as simple as this just brings you so much joy and I cannot wait to share it with you I don’t think we’ve done a seafood salad here in Lauren the kitchen in a very long time and it’s nothing fancy there’s no mayo in here what soever but we’re going to get a ton of flavor from the charcoal grill and we’re going to marry it with a few really fresh bright flavors and it’s just going to be fantastic before I touch my Seafood I’m going to add my olive oil and salt because once I start tossing the seafood and talking to you about the seafood I don’t want to have to come in here and grab um my oil bottles and whatnot you can really use any Seafood that you’d like I’m using Calamar whole Calamar I’m using cooked octopus and shrimp because that’s what I love I find it easily available in my grocery store you can buy the Calamar and the ocopus and even the shrimp really good kinds really good brands in the frozen section if you can’t find it fresh and I’m never disappointed now the octopus tentacles these are already precooked like they’re pre-boiled so all these need is to be reheated through on the grill so these are just going to take a few minutes on the grill but they’re already cooked and sometimes they’ll need just going to grab this little guy they’ll need just a little bit of trimming um but not usually but if they do need a little bit of trimming you can just do that really easily for the shrimp I’m using sort of a midsize shrimp listen we’re going to cut this up so it’s not like it’s uh we’re going to cut it in half when it’s cooked so it’s not like we’re here for a big jumbo shrimp you just want a good quality shrimp and um you know if you can find one at a good price that’s even better but that’s pretty much all you’re going to need for this portion I do think in it’s not a requirement but I it is a preference I do think this tastes best when grilled on the charcoal grill you get an extra layer of flavor from the charcoal grill that you simply just don’t get um otherwise okay and I think it’s worth doing if you already have a charcoal grill I think it’s worth lighting it and I think it’s worth uh exploring the very B bottom pieces of the tentacles of the octopus I’m going to remove those just because they’re really thin and they’re kind of mess up my grill anyway and kind of maybe even fall through the grates and I don’t want that so I’m going to move those out of the way and then my best friend on the grill when I’m cooking fish or seafood is this guy it’s well-loved and I want you to know that it’s well loved it’s like a little uh like a little basket really and the reason why this is so fantastic is because I can lay all my Seafood on there at the same time and I don’t have to worry about the seafood the shrimp or anything falling through my grapes now I’m going to have to cook this in batches because you don’t want to over crry the pan ever but I’m going to do my octopus and my shrimp on well you know what I’ll do my my shrimp and my octopus that’s what I meant to say I don’t know why I took those off together and then I’ll do my calamari separate but basically I’m just going to put these on here close the top secure it and then pop these on the Grill and they’re only going to take about 2 minutes on each side because I do have a screaming hot charcoal grill ready for them um and that’s exactly what I want you don’t want to burn them but you do want some Char so I’m going to lock this up and get this on the grill my Seafood looks gorgeous I popped it on my charcoal grill and I grilled it for literally about 2 to 3 minutes on one side and like 2 minutes on the other side I did take out the shrimp I left the octopus on there and I added my calam and I let that go for a few more minutes and it’s really perfect you can do it on the charcoal you can do it on the grass grill gas grill you can do it pretty much even on the indoor grill pan okay now I’m going to put together my remaining elements to my salad before I go ahead and chop the um Seafood I’ve got some fennel here and I want everything very very thinly thinly sliced if you don’t like fennel you can absolutely omit it in this household we are big fennel eaters and it does go particularly well with grilled Seafood as well and it’s one of those things that doesn’t lose texture so it just gives you a really nice fresh crunch as you’re eating it and it’s just so good it reminds me of monono monono used to eat pieces of fennel like as like a digestive in between courses M so good I’m also very thinly slicing a shallot you could use an onion but an onion’s a little bit strong so if you want to use an onion I would just soak it in some ice water first just to get rid of some of that really strong onion flavor because it does it can overpower something as delicate as seafood and you don’t want to lose that charcoal flavor because that really adds to the salad I’m just going to do one whole salad I want to thinly slice some celery but I’m actually going to peel it first just a very outer layer because all those stringy bits always ruin my salad experience and I cannot stand it so I tend to um just peel them off like that and then just slice it so so thin I want the juice of a whole lemon I also added some finely chopped parsley I want the juice of a whole lemon one clove of garlic that I’ve just haved just because I want it to infuse but I I don’t want it to be really really strong salt extra virgin olive oil set that aside give that like a nice little Tossy toss I use a fork set that aside this is going to be the flavor base to your seafood and it already looks fantastic and now I’m just going to go ahead and set this here and just chop all of my Seafood I’m not going to bore you with it but I am going to pretty much cut everything into like even pieces the little uh T Tangles tentacles of the camar don’t even need to be chopped adding in some olives this is an olive medley but I would do either Cal vetrano or camata GAA something like that and then just give everything a really nice toss and this does benefit from sitting in the fridge a bit and all the flavors to marry and just do all kinds of wonderful glorious things but it’s delicious I mean honestly the charcoal does add something really spectacular to this but as I’ve told you you can make this in an indoor grill pan whatever you’ve got and it’s wonderful I’m just going to go ahead and give it a bite even though it’s not cooled or set or anything I don’t care m m m it’s so good such a favorite you will love it we make it all summer long for a reason and I know that you will too add some steamed clams steamed muscles any fish that you like to this that will go well and you know stay stand up to the pungent dressing and you are in business good to lar in the kitchen.com for the written recipe hope you enjoy spending time with me and I will see you in the next one bye-bye [Music]