Marios Seafood Salad Recipes

ITALIAN SEAFOOD SALAD

Steps:

• Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.
• Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.
• Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.
• For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.
• To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.

ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE

Steps:

• Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
• Pick all but 10 mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup (120ml) lemon juice, lemon zest, remaining 1/2 cup (120ml) olive oil, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed (if using). Whisk well.

MARINATED SEAFOOD SALAD

Steps:

• In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.
• Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables.
• Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.
• Preheat the grill.
• On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste.

THISCLOSE TO EAST SIDE MARIO'S SALAD DRESSING

Steps:

• Combine all in a measuring cup, and mix with an immersion blender.
• Pour into a container and refrigerate.
• The longer it sits, the better it gets.
• Prep time is cooking time.
• To make this truly authentic, make the salad with iceberg lettuce, rounds of red onion, hot pickled peppers (we don't like them, but the salad comes with two), croutons and oodles of grated parm cheese- the fresh stuff, not out of a can.

ITALIAN SEAFOOD SALAD

Steps:

• In a large bowl, whisk together lemon zest, juice, 1/2 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic. Whisk in oil and chopped parsley.
• Meanwhile, in a large pot, bring 4 quarts water, 6 tablespoons sugar, and 1/4 cup salt to a boil. Add squid and blanch until just tender, 30 seconds. Using a slotted spoon or a spider, transfer squid to an ice bath to stop cooking. Once cool, drain squid and lay on paper towels to dry; transfer to bowl with dressing.
• Return water to a boil. Add shrimp, stir once, cover, and remove from heat. Let stand 3 minutes; using a slotted spoon, remove to a plate to cool slightly; pat dry and transfer to bowl with squid. Return water to a boil and add mussels, reduce heat to medium, cover, and simmer until mussels open, 3 to 5 minutes (discard any unopened mussels). Drain and transfer to a plate to cool. Remove all but 10 mussels from their shells and add to bowl with seafood. Reserve mussels in shell for serving.
• Toss dressed seafood with fennel, bell pepper, celery, crab, and parsley leaves. Season with salt and pepper. Serve immediately, with reserved mussels and lemon wedges, or store, covered, in the refrigerator, for up to 8 hours.

ITALIAN MARINATED SEAFOOD SALAD

Steps:

• Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels.
• Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
• Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.

MARIO'S SEAFOOD SALAD

Steps:

• Heat broiler or grill. Toast bread slices for 1 minute on each side. Rub one side of each slice with half of a garlic clove. Set aside.
• In a large saucepan, heat 2 tablespoons olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, 1/2 teaspoon red-pepper flakes, and mussels. Cover, and cook until they are completely open, 3 to 4 minutes. Strain, and allow mussels to cool. Remove from shells, and discard.
• Prepare an ice-water bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, the remaining 1/2 cup wine, and the remaining 1/4 teaspoon red-pepper flakes. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. Remove from water with a skimmer or slotted spoon; immediately plunge into ice-water bath to stop the cooking, and drain.
• In a large, nonreactive bowl, combine the seafood, peppers, the remaining 6 tablespoons olive oil, the red-wine vinegar, chives, salt, and pepper. Serve immediately, drizzled with olive oil and sprinkled with pink peppercorns and garlic toasts.