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Neapolitan Calamari and Shrimp Salad

Neapolitan Calamari and Shrimp Salad
PREP TIME
30 min
COOK TIME
15 min
YIELDS
4 - 6 servings

This fresh summer salad is filled with tender morsels of seafood. The lemon juice makes this salad especially ideal for a summer meal outdoors.

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Ingredients

4
cups chicken broth
½
lb(s) orzo pasta (about 1 cup)
½
lb(s) calamari, whole bodies and tentacles
½
lb(s) 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
can cannellini beans (15 oz), drained and rinsed
3
oz arugula (about 3 cups)
¾
cups chopped fresh basil leaves
¼
cup fresh flat-leaf parsley, chopped
2
lemons, juiced
cup extra-virgin olive oil
1 ½
tsp kosher salt
1 ½
tsp freshly ground black pepper
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Directions

Step 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.

Step 2

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

Step 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.

Step 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.

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