Seafood Antipasto alla Venezia

Name: Seafood Antipasto alla Venezia
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 6 smalls calamari, cleaned and gutted; 1 Tbsp hot chili flakes; 6 larges clams, bearded and scrubbed; 6 smalls razor clams, bearded and scrubbed; 454 grams crab meat; 237 milliliters extra virgin olive oil; 4 Juice and zest of lemons; 454 grams small lobster; 6 larges mussels, bearded and scrubbed; 6 smalls mussels, bearded and scrubbed; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 6 mediums shrimp, cleaned and peeled

Seafood Antipasto alla Venezia requires about 50 minutes from start to finish. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 217 calories, 32g of protein, and 7g of fat. It works well as a pretty expensive hor d'oeuvre. Head to the store and pick up razor clams, chili flakes, shrimp, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Bring 6 quarts water to boil and set up ice bath.

Ingredients you will need

Water

Ice

Cook shrimp for 1 1/2 minutes and plunge into ice bath. Cook calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath.

Ingredients you will need

Squid

Lobster

Shrimp

Ice

In a large saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens until they are all done. Discard those shellfish which do not open. Keeping each open shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons parsley. Do the same with the crab meat. Arrange all the seafood on a big platter.

Ingredients you will need

Extra Virgin Olive Oil