Recipe courtesy of Fanny di Giovanni

Calamari, Scungili and Shrimp Salad

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  • Level: Easy
  • Yield: 8 to 10 servings
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1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings

1 pound shrimp, shelled and deveined

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

1 1/2 cups minced celery

4 large cloves garlic, minced fine, or to taste

1 cup pitted and halved black olives

1 cup green olives with pimento, halved

Salt and pepper

1/3 to 1/2 cup fresh lemon juice

1/2 cup olive oil

1/3 cup minced fresh parsley leaves


  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.