Neapolitan Calamari And Shrimp Salad
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 cups
Chicken Broth450 g
Orzo Pasta (about 1 cup)3 cups
Basil Leaves (chopped fresh)2 cup
Extra-Virgin Olive Oil1.5 tsps
Kosher Salt1.5 tsps
Ground Black Pepper (freshly)Directions:
1
In a large pot, bring the chicken broth to a boil over high heat
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
3
Drain pasta and place in a large bowl
4
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill
5
Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper
6
Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side
7
Grill the zucchini and eggplant until tender, about 4 minutes a side
8
Grill the tomatoes just until grill marks appear, about 2 minutes
9
Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl
10
Cut the calamari bodies into 1-inch rings
11
Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes
12
Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper
13
Toss to combine
14
Finally, add the shrimp on top of the salad
15
Gently spoon the salad into a serving bowl and serve