Main
Recipes
Main Ingredients
Seafood
Chilled Italian Seafood Salad (Guy Fieri) Recipe

Chilled Italian Seafood Salad (Guy Fieri) Recipe

Posted by

Rate It!

Chilled Italian Seafood Salad (Guy Fieri)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 lb calamari tentacles and tubes, cleaned and cut into 1-inch rings
2 cups buttermilk
3 tbsp white wine vinegar
2 large cloves garlic, minced
juice and zest of 1 lemon
1 cup canola oil
1/2 tsp sugar
1/4 cup fresh parsley leaves
2 tbsp fresh cilantro leaves
1 tbsp roughly chopped fresh oregano leaves
2 scallions, roughly chopped
kosher salt and freshly cracked black pepper
2 celery ribs, cut into 1/2-inch pieces
1 medium carrot, unpeeled and cut into 1/2-inch pieces
1 onion, skin on, halved and quartered
4 sprigs fresh parsley
4 sprigs fresh lemon thyme
2 bay leaves
1 dried red chile
1 lemon, thinly sliced
1/2 tsp black peppercorns
1 lb u21/25 tail-on shrimp, peeled and deveined
2 lb littleneck clams , scrubbed, beards removed
1 1/2 cups halved and thinly sliced tomato
kosher salt and freshly cracked black pepper
8 oz lightly packed israeli arugula, washed and trimmed
1 small fennel bulb, trimmed , fronds reserved and sliced thin
kosher salt and freshly cracked black pepper
1 plum tomato, seeded and finely diced
2 scallions , sliced on the bias
1 lemon, cut into wedges

Directions:

For the calamari: Combine the calamari and buttermilk in a large glass container. Cover and refrigerate for 30 minutes. Drain and rinse. Transfer to a mixing bowl and set aside.
For the Venetian vinaigrette: Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl. Whisk in the oil slowly to emulsify. Once thickened, whisk in the parsley, cilantro, oregano and scallions. Season with salt and pepper. Refrigerate in an airtight container until ready for use (or up to 48 hours).
For the court bouillon: Place 12 cups cold water, the celery, carrot, onion, parsley, thyme, bay leaves, chili, lemon and black peppercorns into a large stockpot fitted with a fine mesh colander attachment. Bring to a boil and reduce to a simmer. Poach by placing the calamari and the shrimp into the colander and simmering until the calamari is firm and the shrimp is pink, about 3 minutes. Remove to a mixing bowl and set aside. Poach the clams until the shells open, 4 to 6 minutes.
Transfer the clams to the already poached shellfish, discarding any unopened shells. Add the sliced tomato to the shellfish. Toss with two-thirds of the vinaigrette, season and refrigerate until chilled, about 10 minutes.
For the salad: Gently toss the arugula and fennel in a large mixing bowl with the remaining vinaigrette to coat. Season with salt and pepper. Transfer to a large serving dish. Arrange the marinated seafood atop the salad. Garnish with the diced tomatoes, scallions, lemon wedges and fennel fronds around the platter.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2778.42 Kcal (11633 kJ)
Calories from fat	757.83 Kcal
		% Daily Value*
Total Fat	84.2g	130%
Cholesterol	1152.51mg	384%
Sodium	1508.41mg	63%
Potassium	946.97mg	20%
Total Carbs	66.07g	22%
Sugars	11.9g	48%
Dietary Fiber	6.7g	27%
Protein	88.43g	177%
Vitamin C	38.8mg	65%
Vitamin A	0.2mg	5%
Iron	6.7mg	37%
Calcium	433.1mg	43%

Amount Per 100 g
Calories	315.07 Kcal (1319 kJ)
Calories from fat	85.94 Kcal
		% Daily Value*
Total Fat	9.55g	130%
Cholesterol	130.69mg	384%
Sodium	171.05mg	63%
Potassium	107.38mg	20%
Total Carbs	7.49g	22%
Sugars	1.35g	48%
Dietary Fiber	0.76g	27%
Protein	10.03g	177%
Vitamin C	4.4mg	65%
Iron	0.8mg	37%
Calcium	49.1mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Tom Valenti's Lamb Shanks

Lamb foreshanks, Coarse salt and pepper, to taste and 16 more..
Paella by Filippo Berio(R)

Filippo berio extra virgin olive oil and 14 more..
Andersons Split Pea Soup 50

Water, Smoked bacon, chopped, Garlic, Green split peas and 7 more..
Chicken Noodle Soup

Stewing chicken (about 4 lb), cut up, Water, Chicken broth and 8 more..
Smorgastarta (Food Network Kitchens)

Buttermilk, Juice of 2 limes, Avocados and 24 more..
Jane & Michael Stern's Old-Fashioned Homemade Turkey Soup

Turkey carcass, and skin (from 1 cooked 12 to 14 lb. turk... and 17 more..
Vietnamese Chicken Salad

Chopped green chile peppers, Rice vinegar and 13 more..
Very Creamy Vegetable Chowder a la Moosewood

Chopped onions, Butter and 17 more..
Poached Salmon Niçoise

Bay leaves, Kosher salt, Black peppercorns, White wine and 14 more..
Green Papaya Salad with Shrimp

Shrimp (about 9), shelled and 9 more..

Recipe Tags

Weightwatchers Points

61.8

Points
36

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

Also Try

Guy Fieri's Holy Haluski

Unsalted butter, divided, Pancetta, thin-sliced, diced and 13 more..

5 (1 Votes)
Guy Fieri's Firecracker Wings

Chicken wings, Water, Kosher salt, Chili-garlic sauce and 10 more..
Guy Fieri's Code Red Beverage

Vodka, Peach schnapps, Amaretto liqueur, Cranberry juice and 2 more..
Guy Fieri's Tequila-Lime Wings

Chicken wings , split at the joint, tips removed and 8 more..
Guy Fieri's BBQ Pork Fried Rice

Soy sauce, Oyster sauce, Minced fresh ginger and 21 more..
Chilled Spicy Seafood Sauce

Ketchup, Horseradish (prepared ), Chili sauce, Lemon juice and 3 more..
Italian seafood soup

Olive oil, Onions, chopped, Garlic, chopped and 10 more..
Italian Seafood Portobellos

Portobello mushrooms, Olive oil, Salt, Ground black pepper and 10 more..
Chilled Melon Ball Salad

Watermelon 1/4, Muskmelon 1 medium, Lemon juice 1 1/2 tsp and 5 more..
Chilled Turkey Pasta Salad

Uncooked bow tie pasta and 12 more..