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Italian Seafood Medley Recipe

Recipe by Pedro M. A. Neves

This Italian Seafood Medley is a vibrant celebration of coastal Italian cooking, combining tender squid, shrimp, and mussels in a light white wine and tomato broth. Fresh herbs, garlic, and a touch of lemon brighten each delicate bite, making this an authentic antipasto or main course that captures the essence of Mediterranean dining.

Ingredients

• 300g (10.6 oz) cleaned squid, cut into rings and tentacles
• 400g (14 oz) large shrimp, peeled and deveined
• 500g (17.6 oz) mussels, cleaned and debearded
• 3 tablespoons extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 400g (14 oz) canned crushed tomatoes
• 150ml (5 fl oz) dry white wine
• 120ml (4 fl oz) seafood or vegetable stock
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 tablespoon fresh basil, torn
• 1 teaspoon fresh oregano, chopped
• ½ teaspoon red pepper flakes
• Juice of 1 lemon (approximately 3 tablespoons)
• Salt and freshly ground black pepper to taste
• Crusty bread for serving

Instructions

1. Heat extra virgin olive oil in a large deep skillet or wide saucepan over medium heat. Add thinly sliced garlic and red pepper flakes, stirring gently for 1-2 minutes until fragrant but not browned.

2. Pour in the dry white wine, scraping the pan bottom with a wooden spoon to release any flavorful bits. Allow the wine to reduce by half, approximately 2-3 minutes.

3. Add the crushed tomatoes and seafood stock to the pan, stirring well to combine. Bring the mixture to a gentle simmer and season with salt and pepper.

4. Carefully add the cleaned squid to the simmering broth. Simmer for 8 minutes, stirring occasionally, until the squid begins to tenderize.

5. Add the shrimp to the pan, distributing them evenly throughout the broth. Continue simmering for 4 minutes until the shrimp turns pink and opaque.

6. Arrange the mussels on the surface of the broth, pushing some slightly under the liquid. Cover the pan with a lid and cook for 3-4 minutes until the mussel shells open, discarding any that remain closed.

7. Remove the pan from heat. Stir in the fresh parsley, basil, oregano, and fresh lemon juice, tasting and adjusting seasoning with salt and pepper as needed.

8. Ladle the Italian Seafood Medley into shallow bowls, distributing the seafood and broth evenly. Serve immediately with crusty bread to soak up the flavorful cooking liquid.

Substitutions

• Replace shrimp with large sea scallops cut in half; add them at the same time as the shrimp and cook for the same duration
• Substitute mussels with littleneck clams; add them at the same time as the mussels and cook covered until shells open
• Use dry vermouth instead of white wine for a more herbal note
• Replace fresh basil with fresh mint for a lighter, brighter flavor variation

Tips

• Prepare all seafood before beginning to cook, as the cooking process moves quickly once started
• Do not overcook the squid; it toughens significantly if simmered longer than necessary; tender squid should feel slightly firm but not rubbery
• Discard any mussels or clams with cracked shells before cooking, and any that fail to open after cooking
• The broth is as important as the seafood; serve in shallow bowls and provide crusty bread to prevent waste of this flavorful liquid

This dish reflects the Italian coastal tradition of preparing mixed seafood (frutti di mare) in simple, elegant preparations that let the quality of fresh seafood shine. Throughout the Mediterranean regions of Italy, such medleys are considered celebratory dishes, often served at special occasions where the bounty of the sea is showcased through minimal intervention and maximum respect for the ingredients.

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