Insalata di Calamari e Polpo (Warm Seafood Salad)

Total Time:
57 min
Prep:
45 min
Cook:
12 min

Yield:
4 servings

Ingredients
  • 18 baby octopus, boiled 45 minutes with a cork and cooled
  • 8 small squid, peeled and cleaned, whole
  • 2 scallions, thinly sliced
  • 4 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon hot red pepper, fresh, thinly sliced
  • 1 bunch mint, leaves removed to yield 1/4 cup whole leaves
  • Salt and pepper
  • 2 cups wild bitter greens, washed and spun dry
  • 2 lemons, cut into wedges
Directions

Bring 2 quarts of water to a boil and add 1 teaspoon salt and 1 tablespoon red wine vinegar. Add the octopus and boil 1 minute. Add the squid and cook until it is just translucent, about 1 minute. Drain and place in a warmed bowl. Add the scallions, vinegar, olive oil, peppers, salt and pepper and mint and toss to coat. Add the greens, toss again and serve warm with the lemon wedges.


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