Insalata di Frutti di Mare alla

Ligure Ligurian Seafood Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The shellfish and crustaceans used for this delicious salad can vary according to availability, as long as whatever you use is perfectly fresh and sweet to the taste. Razor shells, queen scallops, crab or small chunks of monkfish tail all work well.


  • 200 g/7 oz squid
  • 1 kg/ lb mussels
  • 1 kg/ lb baby clams
  • 175 g/6 oz/ cups small raw prawns/shrimp
  • 4 large raw prawns/shrimp
  • 45 ml/3 tbsp chopped flat leaf parsley, plus extra to garnish
  • juice of ½ lemon
  • 90 ml/6 tbsp extra virgin olive oil
  • sea salt and ground black pepper
  • lemon wedges, to serve


  1. To prepare squid yourself, wash it carefully, rinsing off any ink that remains on the body. Holding the body firmly, pull away the head and tentacles. If the ink sac is still intact, remove it and discard. Pull out all the innards including the long transparent ‘pen’. Peel off and discard the thin purple skin on the body, as well as the two small side fins. Slice across the head just under the eyes, reserving the tentacles. Discard the rest of the head. Squeeze the tentacles at the head end to push out the round beak in the middle and discard. Rinse the pouch and tentacles.

  2. Cook the squid in a pan of boiling salted water for 25-30 minutes, or until tender.
  3. Meanwhile, scrub the mussels and baby clams with a stiff brush and rinse well. Discard any mussels that remain open after being sharply tapped. Scrape off any barnacles and remove the ‘beards’ with a small knife. Rinse well.

  4. Put the mussels and clams into a large pan. Cover and steam for 8 minutes. The shells will open; discard any that remain closed.
  5. Put the small prawns in a pan and cover with cold water. Bring to the boil and cook for 1 minute. Drain and allow to cool, then remove their shells.
  6. Remove the mussels from their shells and put them in a large bowl with the small prawns and squid. Mix together and set aside.
  7. Cook the large prawns in a pan of boiling water for 2 minutes, then drain. Make a shallow cut down the middle of the curved back of each, pull out the black vein with a cocktail stick or toothpick or your fingers, then rinse and leave to cool.

  8. Add the parsley to the seafood, squeeze over the lemon juice, then add the oil and some salt and pepper. Mix well and adjust the seasoning to taste.

  9. Distribute between four plates, adding one large prawn to each. Serve sprinkled with extra parsley and with the lemon wedges.