Recipe courtesy of Giada De Laurentiis
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Neapolitan Calamari and Shrimp Salad
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.

Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.

Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

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This Whole30-friendly recipe is easy to prepare for a crowd.

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