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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
Ingredients
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2 tablespoons
olive oil
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1 pound
small squid, bodies sliced into 1/4 inch rings
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18
medium shrimp
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1/2 teaspoon
red pepper flakes
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2
garlic cloves, very thinly sliced
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1/4 cup
olive oil
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1 tablespoon
sherry vinegar
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1/2 teaspoon
salt
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1 pinch
freshly ground pepper
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1/2
small fennel bulb
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2 tablespoons
parsley, finely chopped
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1 tablespoon
small capers
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3
oranges, supremed
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1/4 cup
thinly sliced red onion (cut from a quarter of a whole red onion)
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20
manzanilla olives, halved
Directions
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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.
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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.
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Cut the fennel into 1/4 inch by 1 inch batons. Add fennel and remaining ingredients to shrimp and squid mixture and gently toss.
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