Neapolitan Calamari and Shrimp Salad

Name: Neapolitan Calamari and Shrimp Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters ounces arugula (about; 2 teaspoons freshly ground black pepper; 227 grams calamari, whole bodies and tentacles; 425 grams cannellini beans, drained and rinsed; 946 milliliters chicken broth; 177 milliliters chopped fresh basil leaves; 59 milliliters chopped fresh flat-leaf parsley; 1 Japanese eggplant, sliced lengthwise, about 1-inch wide; 2 lemons, juiced; 2 teaspoons kosher salt; 158 milliliters extra-virgin olive oil; 237 milliliters 1/2 pound orzo pasta (about; 2 Roma tomatoes, halved lengthwise; 227 grams shrimp, peeled and deveined; 2 zucchini, sliced lengthwise, about 1-inch wide

Neapolitan Calamari and Shrimp Salad might be a good recipe to expand your main course recipe box. One portion of this dish contains about 25g of protein, 7g of fat, and a total of 324 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. If you have cannellini beans, kosher salt, calamari, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

Instructions

In a large pot, bring the chicken broth to a boil over high heat.

Ingredients you will need

Chicken Broth

Equipment you will use

Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

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Pasta

Drain pasta and place in a large bowl.

Ingredients you will need

Pasta

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Bowl

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

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Grill Pan

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Squid

Eggplant

Tomato

Zucchini

Shrimp

Fish

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Grill

Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl.

Ingredients you will need

Cannellini Beans

Arugula

Parsley

Basil

Orzo

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Bowl

Cut the calamari bodies into 1-inch rings.

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Squid

Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes.

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Eggplant

Tomato

Zucchini

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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Vegetable

Squid

Shrimp

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

710milliliters

ounces arugula (about 2teaspoons

freshly ground black pepper 227grams

calamari, whole bodies and tentacles 425grams

cannellini beans, drained and rinsed 946milliliters

chicken broth 177milliliters

chopped fresh basil leaves 59milliliters

chopped fresh flat-leaf parsley 1

Japanese eggplant, sliced lengthwise, about 1-inch wide 2

lemons, juiced 2teaspoons

kosher salt 158milliliters

extra-virgin olive oil 237milliliters

1/2 pound orzo pasta (about 2

Roma tomatoes, halved lengthwise 227grams

shrimp, peeled and deveined 2

zucchini, sliced lengthwise, about 1-inch wide

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Merryvale Carneros Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Merryvale Carneros Chardonnay

Our 2007 Carneros Chardonnay is concentrated and intense in style. Aromas of hazelnut, tropical fruit and ripe apple are framed by crisp minerality and sweet toasty oak. The wine is rich and creamy with a lingering finish. Our favorite pairing is cracked lobster with drawn butter and fresh lemon.