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Italian Seafood Salad Recipe

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This recipe for Italian Seafood Salad is from COOKING WITH YAYA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I can Scunigulli
1 ½ medium Shrimp (deveined and no tail)
2 lbs Calamari / Tentitiles included ( cleaned and cut)
2 lbs Baby Octopus (cleaned and sliced)
1 ½ Shelled Mussels
1 Can Medium Black Olives (sliced)
1 Small Red Onion (diced)
1 Large Red Pepper (diced large)
1 Large Yellow Pepper (diced large)
½ Of a Celery (sliced)
½ cup Parsley (chopped)
½ cup Olive Oil
Juice of 6 Fresh Lemons
Kosher and Pepper to taste
Directions:
Directions:
Cook all seafood and add it to a large glass bowl. Add half the oil and half the lemon juice and salt and pepper, mix in all other ingredients and mix well. Refrigerate for at least an hour before serving. I make this a day ahead.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 Hours
Personal Notes:
Personal Notes:
It would not be Christmas Eve without this Seafood Salad. A real pain the the a-- but totally worth it.

My Kulka Gianna always helps me!

 

 

 

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