Insalata di Mare della Laguna

Name: Insalata di Mare della Laguna (Laguna Seafood Salad)
Cuisine: Italian
Ingredients: Juice of 2 lemons; 400 g (14 oz) raw tiger prawns; 550 g (1¼ lb) cuttlefish; 1 bunch of spring onions; 400 g (14 oz) scallops, shelled; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 3 or 4 small octopus; 400 g (14 oz) small squid; 8 tablespoons extra virgin olive oil; 1.5 kg (3 lb) clams; 3 tablespoons coarsely chopped parsley; 1 garlic clove, finely chopped; 1.5 kg (3 lb) mussels; 550 g (1¼ lb) razor shells

Laguna Seafood Salad

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

In Venice I found the greatest choice of seafood I have ever seen for this dish. The method is relatively easy to follow, but the availability of different types of seafood could provide some problems. You can substitute some of the ingredients mentioned with other available types of fish - the important thing is freshness.

Ingredients

1.5 kg (3 lb) mussels
550 g (1¼

Europe
Italy
Starter
Fish course
Pescatarian
Gluten-free
Venice

Method

Clean the mussels, razor shells and clams and put in a pan with 2 tablespoons of the olive oil, garlic and parsley. Cover with a lid and cook until all the shells have opened and the flesh can be taken out easily. Discard the empty shells and any others which haven’t opened and strain off the juice. Clean the squid, octopus and cuttlefish well, removing the ink from the inside of the