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Yeah we promised you in our interview with Marc Randazzo last week that this recipe would be delivered yesterday but it just didn’t come in on time. What were we supposed to do–threaten a former pro boxer? Hardly. We love ya, but not that much.
Regardless, here it is. Now take off those gloves and get to cooking.
Randazzo’s Seafood Salad Recipe
Serves 4
1 cup extra virgin olive oil
1 cup + 1 Tbs. fresh lemon juice
6 whole cloves garlic, halved
1 Tbs. Italian parsley
Pinch of sea salt
Pinch of fresh ground pepper
Splash Tabasco
1 pound calamari
1 pound large shrimp
½ cup scungilli (La Monica brand suggested)
1 cup celery, sliced
½ cup green olives
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Directions: Boil calamari for 2 minutes in salted water with a tablespoon of lemon juice. Drain and cool. In the same water, boil the shrimp for 3 minutes and drain. Open a can of scungilli and drain. Mix all the seafood with a cup of sliced celery. Mix together one cup of lemon juice and one cup of extra virgin olive oil. Add sea salt, fresh ground black pepper, and a splash of Tabasco sauce. Mix in 1 tablespoon Italian parsley. Whisk together and combine with the seafood. Let marinate 20 minutes and serve at room temperature with sliced fresh lemons as a garnish.
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