Neapolitan Calamari and Shrimp Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

4 cups chicken broth

1/2 pound orzo pasta (about 1 cup)

1/2 pound calamari, whole bodies and tentacles

1/2 pound shrimp, peeled and deveined

2 zucchini, sliced lengthwise, about 1-inch wide

1 Japanese eggplant, sliced lengthwise, about 1-inch wide

2 Roma tomatoes, halved lengthwise

1 (15-ounce) can cannellini beans, drained and rinsed

3 ounces arugula (about 3 cups)

3/4 cups chopped fresh basil leaves

1/4 cup chopped fresh flat-leaf parsley

2 lemons, juiced

2/3 cup extra-virgin olive oil

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

Directions

  1. 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.
  2. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  3. 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.
  4. 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.