Marinated Seafood Salad with Orange andĀ Olive

February  5, 2011
4 Ratings
  • Serves 4, as a first course
Author Notes

I generally shy away from recipes that use copious amounts of olive oil, but seafood salad is an exception because it just tastes so good and olive oil-y. I like to serve each portion mounded a on leaf of radicchio. - VanessaS —VanessaS

Test Kitchen Notes

This is a keeper! I served this on a small bed of arugula and it was really wonderful. It is light and fresh, and I loved the citrus against the briny capers and olives. The fennel gave it a fantastic crunch -- I might even add a bit more of that next time. Beyond the flavor, which was great, it was so pretty. It also comes together pretty quickly. A great dish for a beautiful spring day. - inthebow —inthebow

What You'll Need
  • 2 tablespoons olive oil
  • 1 pound small squid, bodies sliced into 1/4 inch rings
  • 18 medium shrimp
  • 1/2 teaspoon red pepper flakes
  • 2 garlic cloves, very thinly sliced
  • 1/4 cup olive oil
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon salt
  • 1 pinch freshly ground pepper
  • 1/2 small fennel bulb
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon small capers
  • 3 oranges, supremed
  • 1/4 cup thinly sliced red onion (cut from a quarter of a whole red onion)
  • 20 manzanilla olives, halved
  1. Heat 1 tablespoon of olive oil in a medium saute pan over medium-high heat. Add garlic and pepper flakes and cook, stirring, until garlic begins to brown around the edges. Add the squid and cook until opaque, about 1 minute. Remove squid to a shallow bowl.
  2. Heat another tablespoon of olive oil in the saute pan. Add the shrimp and saute until just cooked through, about 3 minutes. Add to the bowl with the squid, along with 1/4 cup of olive oil, sherry vinegar, salt and pepper. Cover and refrigerate for two hours.
  3. Cut the fennel into 1/4 inch by 1 inch batons. Add fennel and remaining ingredients to shrimp and squid mixture and gently toss.

See what other Food52ers are saying.

  • Emiko
  • gingerroot
  • boulangere
  • Midge
  • VanessaS

8 Reviews

Emiko May 13, 2011
This looks gorgeous. I've just saved it and plan to make it this weekend for lunch at the sea with friends!
VanessaS May 13, 2011
Thanks, Emiko! Lunch at the sea sounds fun, hope you enjoy the salad!
gingerroot May 3, 2011
I love this! I can almost taste the contrast of sweet, briny/salty, and tangy with just a hint of heat.
VanessaS May 4, 2011
thanks so much, gingeroot!
boulangere May 2, 2011
Yes, I agree with Midge - beautiful, bright flavors and colors.
VanessaS May 2, 2011
Midge February 8, 2011
This sounds so fresh and delicious.
VanessaS May 2, 2011
Thanks, Midge!