One of the highlights of our recent community culinary trip to Barcelona was the hands-on cooking class at Barcelona Cooking School, just off the lively promenade of La Rambla. With music from street performers drifting in through the windows, our instructor Sonia Ojeda guided our group through a truly special Catalan meal.

We started with a classic Tortilla de Patatas and a strawberry gazpacho that completely surprised me—I didn’t expect to love it as much as the tomato version, but it was that good! The star of the evening, though, was the paella recipe she taught us how to make. Paella is a showstopping pan of golden rice studded with fresh shrimp, mussels, and clams.

Sonia was kind enough to share her paella recipe with me, which she said was a festive twist on traditional Valencian paella. I’ve adapted it a bit and added chicken to make it a paella mixta with vegetables, chicken, and seafood, but it still carries that same spirit of celebration. The rice is infused with saffron and paprika, the seafood and chicken are juicy and tender, and every bite tastes like summer by the sea.

Honestly, it was the best paella I had on the trip (and I tried three or four elsewhere). That dinner is a memory I’ll cherish for a long time. In the spirit of bringing those flavors and that energy home with me, I’m sharing the recipe with you, so you can experience it for yourself! When I make it for my friends and family, I like to bring the whole pan right to the table and let everyone dig in—because, really, a beautiful Spanish paella is meant to be shared.

Do You Need a Paella Pan to make Paella? 

You don’t need a traditional paella pan to make delicious paella at home, but it does make a difference if you have one! A real paella pan is wide and shallow, which helps the rice cook evenly in a thin layer and encourages that golden, crispy bottom layer called socarrat. 

That said, if you don’t have one, don’t worry—you can use a large, wide skillet (12 inches or more) or a cast iron pan. For 4 people, a 16-inch pan (measured across the top) is ideal. Use the widest pan you can fit on your burner. Just make sure it’s not too deep, so the liquid can reduce properly. The key is even heat and resisting the urge to stir once the broth is in!

Paella Recipe Cooking Tips 

Our tour members asked some great questions about how to make the best paella at home. Here are two of the gems I took with me!

• To Shell or Not to Shell? I learned from Sonia that in Spain, restaurants rarely serve seafood shelled or deboned. They see it as a sign that the quality is bad and you have something to hide. Plus, the shell adds flavor. When served with cleaned, deveined shrimp and the shellfish removed from their shells, it’s called paella “del señorito.” Because historically, it wouldn’t be too messy for the upper-class men to eat during a work lunch. You can serve it this way, or you can just let people get a little messy!
• Rice Underdone? A common issue with paella is that the rice at the top can be a little underdone, even while the bottom is cooked. Sonia’s trick to fix that is to take the paella off the heat and cover it with a clean, damp kitchen towel for 5 to 10 minutes. This gentle rest lets the steam redistribute and finishes cooking the top layer without overcooking on the bottom.

What to Serve with Paella

I’m a huge fan of paella and already have two other recipes, a Seafood Pella and Chicken Paella on the site. I like to serve this version with Tortilla de Patatas and Watermelon gazpacho (when in season) to recall the way I had it in Barcelona, but truly, you need very little besides this impressive dish.

Add a couple of Spanish tapas if you want to serve it at a dinner party, and a pitcher of red sangria or white sangria to sip. 

More Spanish Rice Dishes

Recipe Roundups

21 Fresh, Flavorful Spanish Recipes to Try this Summer

Spanish

Easy Seafood Paella Recipe

Spanish

Catalan Fideuà (Spanish Seafood Vermicelli)

Entree

Simple One Pan Spanish Chicken and Rice

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Paella with Chicken and Seafood (Paella mixta)

There's chicken paella and seafood paella, but this Paella Mixta packed with saffron-infused rice, tender chicken, and fresh shellfish is the best of both worlds! It's a festive, one-pan meal made to share with family and friends.

Course Entree, Entree/Poultry, Seafood

Cuisine Spanish

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 422kcal

Author Suzy Karadsheh

Ingredients

• 4 cups seafood stock
• 8 saffron threads
• 6 tablespoons extra virgin olive oil
• 8 jumbo shrimp, shelled and deveined
• Kosher salt
• Freshly ground black pepper
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 1/2 pound cleaned calamari, cut into 1/2-inch thick rings and bite-sized pieces (227g)
• 2/3 cup frozen or fresh peas
• 3/4 cup chopped green beans, cut in 1-inch pieces
• 1 cup canned crushed tomatoes
• 1 garlic clove, minced
• 1 3/4 cups Spanish bomba rice (360g)
• 1/2 pound fresh live mussels, scrubbed and de-bearded if necessary (about a dozen)
• 1/2 pound fresh live Manila or little neck clams, purged and scrubbed (8 to 10)
• 1/2 teaspoon smoked Spanish paprika

Instructions

• Heat the stock. Bring the seafood stock and saffron threads to a boil in a medium saucepan over medium heat. Reduce the heat to low and keep the stock at a simmer. While the stock heats, begin working on the paella.
• Sear the shrimp. Heat the olive oil in a large paella pan or a large heavy-bottomed pan over medium-high heat. Season the shrimp generously with salt and pepper. Add the shrimp to the pan and cook until seared, about 1 minute per side. Remove to a plate and set aside.
• Brown the chicken. Season the chicken generously with salt and pepper. Add the chicken and cook, tossing occasionally, until golden brown, about 5 minutes. It does not need to be cooked all the way through at this stage. Transfer to a plate and set aside.
• Cook the vegetables and calamari. Add the onion and squid. Cook, stirring occasionally with a wooden spoon, until the onion starts to brown, about 7 minutes. Add the peas and green beans, and cook, stirring, for 2 minutes. Add the tomatoes and garlic, and cook until the tomato reduces by half, about 2 minutes.
• Cook the rice. Add the rice, mussels, clams, paprika, and reserved chicken pieces. Cook for 1 minute, stirring to coat the rice. Use the wooden spoon to distribute the contents of the pan into an even layer. Pour in the hot stock and add a pinch of salt. Cook, without stirring, for 5 minutes. Reduce the heat to low and let it simmer for 10 to 15 minutes, or until all of the stock has been absorbed and the rice is tender. About 3 minutes before the paella is done cooking, add the reserved shrimp on top of the rice.
• Rest. Take the pan off the heat. Let the paella stand for 3 minutes before serving.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, saffron, Arborio rice and smoked paprika used in this recipe.
• Choose the right pan: You don’t need a traditional paella pan to make delicious paella at home, but it does make a difference if you have one! A real paella pan is wide and shallow, which helps the rice cook evenly in a thin layer and encourages that golden, crispy bottom layer called socarrat. If you don’t have one, don’t worry—you can use a large, wide skillet (12 inches or more) or a cast iron pan. For 4 people, a 16-inch pan (measured across the top) is ideal. Use the widest pan you can fit on your burner. Just make sure it’s not too deep, so the liquid can reduce properly. The key is even heat and resisting the urge to stir once the broth is in!

Nutrition

Calories: 422kcal | Carbohydrates: 43g | Protein: 27.2g | Fat: 14.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 8.8g | Trans Fat: 0.01g | Cholesterol: 150.4mg | Sodium: 650.4mg | Potassium: 582.9mg | Fiber: 3.1g | Sugar: 3.1g | Vitamin A: 390.5IU | Vitamin C: 12.5mg | Calcium: 89.7mg | Iron: 4.2mg

Try Our All Natural Saffron!

Exquisite Saffron from the high altitudes of Morocco’s Atlas Mountains

buy now

The post Spanish Paella with Chicken and Seafood appeared first on The Mediterranean Dish.

Growing up, my stepmom would cook chicken piccata at least once a month. The combination of tart lemon, briny capers, and a little butter to harmonize the two together into a velvety sauce was a favorite. And it’s no wonder why: in less than 30 minutes, she could make a dinner that not even the pickiest eater in the family could complain about. 

Now that I’m the one cooking (and a lot less picky), I still love a classic chicken piccata, but I also like to branch out. Sweet, succulent shrimp works beautifully with the lemony, briny piccata sauce. Plus, shrimp cooks even faster than chicken.

This easy shrimp piccata is perfect for a quick weeknight meal with minimal prep and minimal shopping. With shrimp in the freezer and a few pantry staples, you’re never far from a luscious meal that no one would guess took less than all afternoon.

What’s in Shrimp Piccata?

You need little more than a skillet and a handful of ingredients to create this restaurant-worthy meal at home. If you do want to serve the picatta shrimp with pasta, plan on having some angel hair or spaghetti on hand, too. If you’re really feeling adventurous you could even make your pasta from scratch.

• Shrimp: I like large and succulent jumbo or extra jumbo shrimp. You can use frozen shrimp and thaw it overnight in the refrigerator before using. Here’s a helpful guide for buying and preparing shrimp.
• Flour: A light coating of flour helps create a golden crust on the shrimp and thickens the sauce slightly. If you’re gluten-free, you can use cornstarch or one-to-one gluten-free flour.
• Extra virgin olive oil: I prefer to sear the shrimp in olive oil instead of butter, but use a buttery olive oil, such as Italian Nocellara.
• Butter adds a rich creaminess to the sauce, helping to balance the sharpness of the lemon and emulsify the sauce. 
• Garlic: I like my piccata sauce extra garlicky for its sweet and savory nuttiness. As in a classic shrimp scampi, shrimp go beautifully with big garlic flavor. 
• Lemons: Freshly squeezed lemon juice is bright and wonderfully tangy, and gives piccata sauce its signature flavor.
• White wine: A splash of wine in the sauce adds a fruity depth of flavor. Choose a dry white wine, such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. If you prefer to avoid alcohol, you can substitute the wine with chicken stock or seafood stock.
• Capers: Small but mighty, capers add a punch of briny flavor to the piccata sauce. 
• Parsley: A scattering of fresh parsley adds an herbaceous flavor and a pop of bright green.
• Kosher salt and black pepper: Enhance the other flavors in the dish.

How to Make Shrimp Piccata

Shrimp piccata comes together quickly in one pan in under 30 minutes. Make sure to pat the shrimp dry before dredging them so they get a nice golden crust. Here’s how to make it:

• Season the shrimp: Pat 1 pound peeled and deveined jumbo shrimp dry with paper towels and season all over with salt and pepper. Sprinkle 1 1/2 tablespoons flour over the shrimp, then flip and sprinkle on another 1 1/2 tablespoons flour. Toss to coat and shake off the excess flour.
• Sear the shrimp: Work in batches if necessary. Heat 2 tablespoons olive oil over high heat. When the oil starts to shimmer, add the shrimp in a single layer. Cook the shrimp undisturbed for 1 1/2 to 2 minutes until lightly golden. Flip and cook 1 1/2 to 2 minutes longer. Transfer to a plate.
• Make the sauce: Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and 2 tablespoons unsalted butter. Once the butter has melted, add 3 thinly sliced garlic cloves and cook until fragrant, about 1 minute. Add 1/2 cup white wine, 1/4 cup lemon juice, and 1/4 cup capers. Bring to a boil, scraping up the browned bits stuck on the pan to dissolve into the sauce. Simmer for 5 minutes, or until the mixture has thickened slightly.
• Finish and serve: Return the shrimp to the pan. Simmer until the shrimp is warmed through. Remove from the heat and garnish with a sprinkling of chopped fresh parsley. Serve with the sauce spooned over the top and extra lemon wedges on the side.

Make it Your Own

You can put your own spin on this shrimp piccata by adding your favorite herbs and spices. Here are some ideas:

• Change up the aromatics: Add a minced shallot and reduce the garlic to one clove to give the sauce an equally delicious and slightly milder onion flavor. 
• Add fresh herbs: Chopped fresh thyme, tarragon, or dill would complement piccata shrimp beautifully. Add a couple of teaspoons of fresh thyme leaves, along with the garlic, when making the sauce. Or stir in a tablespoon of chopped fresh tarragon or dill after taking the sauce off the heat. Read more about cooking with fresh herbs here. 
• Season the dredging flour. Whisk 1 teaspoon sweet paprika, 1 teaspoon dried oregano, 1/4 teaspoon cayenne, or all three into the flour used for dredging the shrimp. Alternatively, add this salt-free seafood seasoning. 

What to Serve with Shrimp Piccata

Growing up, we always had piccata with spaghetti or angel hair pasta, and there’s no pairing more classic. You’ll want to double the sauce, then toss it with 12 ounces of cooked pasta. Top the pasta with the shrimp, 5 to 8 per serving.

• Instead of pasta, you could serve focaccia or garlic bread on the side to dip into the sauce.
• For a gluten-free option, serve it with boiled potatoes, garlic mashed potatoes, or rice.
• To add a vegetable side, consider making this big easy Italian salad or match the flavors of the piccata sauce with this grilled asparagus with lemon and garlic.

More Easy Shrimp Recipes

Entree

Easy Shrimp Scampi Recipe

Fish and Seafood

Shrimp and Broccoli Skillet with Ladolemono Sauce

Fish and Seafood

Sheet Pan Shrimp

Fish and Seafood

Air Fryer Shrimp

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Shrimp Piccata

Shrimp Piccata with lemon, garlic, and capers and just a little butter is a seafood twist on classic chicken piccata. Because shrimp cooks even faster than chicken it’s ready in only 20 minutes, perfect for weeknight dinners with some bread or pasta and salad.

Course Entree, Seafood

Cuisine Italian/Mediterranean

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 304.7kcal

Author Mark Beahm

Ingredients

• 1 pound jumbo shrimp (21 to 30 per pound), peeled and deveined
• Kosher salt
• Black pepper
• 3 tablespoons flour
• 1/4 cup extra virgin olive oil, divided
• 2 tablespoons unsalted butter
• 3 garlic cloves, thinly sliced
• 1/2 cup dry white wine chicken stock, or seafood stock
• 1/4 cup lemon juice (from 1 to 2 lemons)
• 1/4 cup capers (3-ounce jar), drained
• 1 tablespoon minced fresh parsley
• Lemon wedges, to serve

Instructions

• Season and dredge the shrimp. Pat the shrimp dry with paper towels and season all over with salt and pepper. Sprinkle half of the flour over the shrimp, then flip them and sprinkle the rest of the flour on top. Toss to coat and shake off the excess flour.
• Sear the shrimp. Work in batches if necessary. Heat 2 tablespoons of the olive oil over high heat. When the oil starts to shimmer, add the shrimp in a single layer. Cook the shrimp undisturbed for 1 1/2 to 2 minutes until lightly golden. Flip and cook 1 1/2 to 2 minutes longer. Transfer to a plate. It’s ok if the shrimp aren’t fully cooked at this point.
• Make the piccata sauce. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Add the white wine or stock, lemon juice, and capers. Bring to a boil, scraping up the browned bits stuck on the pan to dissolve into the sauce. Simmer for 5 minutes, or until the mixture has thickened slightly.
• Finish and serve. Return the shrimp to the pan. Simmer until the shrimp is warmed through. Remove from the heat and garnish with a sprinkling of parsley. Serve with the sauce spooned over the top and lemon wedges on the side.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe and artisan pasta to go with it.

Nutrition

Calories: 304.7kcal | Carbohydrates: 8.5g | Protein: 16.6g | Fat: 20.5g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 11.4g | Trans Fat: 0.2g | Cholesterol: 157.9mg | Sodium: 948.4mg | Potassium: 191.9mg | Fiber: 0.6g | Sugar: 0.8g | Vitamin A: 479.5IU | Vitamin C: 8.4mg | Calcium: 77.3mg | Iron: 0.9mg

Premium Italian Pasta Bundle

Featuring four classic pasta shapes—Rigatoni, Penne Rigate, Fusilli, and Spaghetti—crafted with 100% Italian durum wheat semolina for the perfect bite every time.

Buy Now

The post Shrimp Piccata appeared first on The Mediterranean Dish.

I have many fond memories of childhood summers spent at the beach on Italy’s Adriatic Coast. Among my favorite are the celebratory seafood feasts that would take place once or twice a summer. A big group of family and friends would gather around a long table at one of the local restaurants and spend the afternoon eating course after course of freshly caught fish, accompanied by cold glasses of wine and animated conversations.

Among the courses, there was always Insalata di Mare, a seafood salad of shrimp, calamari, tiny clams, and mussels marinated in a tangy garlic and lemon dressing. Bright and refreshing, it was a welcome counterpoint to the richer fried and roasted fish courses.

Making Insalata di Mare at home brings back all those great memories and flavors. For my homemade version, I toss the marinated seafood with diced celery and a quick pickle of sliced carrots and radishes, which punches up the flavor even more and adds a welcome crunch to the salad.

I won’t lie—this recipe takes a bit of work, between cleaning and prepping, then cooking the seafood, but it’s worth it. The great news is that none of these steps is difficult, and it’s a great make-ahead recipe. In fact, this salad gets better if it’s allowed to chill for several hours. This gives all the ingredients and flavors a chance to meld. 

What is Insalata di Mare?

Simply put, “insalata di mare” translates to “salad of the sea.” There are many different versions of this seafood salad, featuring the small fish and seafood from Italy’s Mediterranean and Adriatic coasts. But the most common ingredients are shrimp, squid or cuttlefish, mussels, and tiny clams known as vongole veraci.

The salad is typically marinated with lemon, garlic, parsley, and olive oil and served as a cold antipasto as part of a multi-course seafood lunch or dinner. While insalata di mare’s bright flavors are especially refreshing in summer, Italians enjoy this salad year-round, including Christmas Eve, where it is part of the traditional holiday seafood feast.

What’s in Italian Seafood Salad?

You might be surprised to learn that there are no unusual or difficult-to-find ingredients in this seafood salad. Even calamari are now sold at many supermarket seafood counters, and they are usually already cleaned. Here’s what you’ll need for this recipe.

• Fresh clams: You’ll need 2 pounds (about 2 dozen) small whole clams in their shells. Look for varieties such as Manila, which are small, meaty, and sweet. Littleneck clams, which are slightly larger, are more readily available, also work. Make sure you buy clams that are fresh and alive—they should be tightly closed in their shells with no “off” odors.
• Fresh mussels: With their plump orange flesh and sweet briny flavor, mussels are a great addition to this salad. As with clams, make sure the mussels you buy are fresh, alive, tightly closed, and smelling of brine and the sea. Mussels and clams have slightly different cooking times, so I steam them separately. This prevents them from being either overcooked or undercooked. 
• Shrimp: I prefer to steam rather than poach shrimp for this seafood salad, as it helps to preserve the texture and flavor. Medium to large shrimp are best for this salad. Look for fresh (or frozen) shrimp still in their shells rather than those that have already been peeled and deveined—the shell preserves the shrimp’s moisture and freshness. More on this in our guide to buying and cooking shrimp. 
• Calamari: Calamari is the Italian word for squid, a popular seafood in many world cuisines. Most supermarkets now carry cleaned squid—both the long, pearly white oval bodies (sacs) and the curly purple tentacles. Be sure to get some of both for your seafood salad.
• White wine: I steam open clams and mussels in a skillet with just a splash of dry white wine to help flavor the juices given off by the bivalves. Choose an inexpensive but still drinkable dry white, such as Pinot Grigio. If you don’t want to use wine, you can use water, seafood stock, or vegetable broth.
• Aromatics: Lemon, both zest and juice, along with garlic, parsley, and a generous pinch of crushed red pepper, are the dressing components that give this salad its bright, punchy flavors. A spoonful of tiny capers adds an earthy, briny note.
• Bay leaf: I add a bay leaf to the calamari poaching liquid for a savory touch, and I tuck a second bay leaf into the salad when I set it in the refrigerator to marinate.
• Extra virgin olive oil: Good oil forms the foundation for the lemony dressing for this salad. Choose a good Italian olive oil that is fresh, with rich, buttery notes, like our Nocellara.
• Pickled Vegetables: It’s an extra step, but I like to take the time to cut up a carrot, a stalk of celery, and a small handful of radishes into small pieces and marinate them in a brine of cider vinegar, water, sugar, and salt. Tossed with the salad shortly before serving, the pickled vegetables add color, crunch, and an extra zing of flavor. 

How to Prep the Seafood

This recipe involves numerous steps, but none are difficult. I break it up into two parts: cleaning and cooking the seafood, and making the salad. Once you have cleaned and cooked the seafood, the salad comes together easily. 

Scrub and purge the clams: 

• Check the clams. Make sure there are no open clams. Discard any that do not close when lightly tapped. 
• Scrub the clams under cold running water or in a bowl of cold water. Use a stiff brush to remove grit from the outer shells. 
• Purge the clams. Pile the clams into a large bowl and cover them with cold water. Pour in a good handful of coarse salt. Let the clams sit for 15-30 minutes, giving them a gentle stir now and then. Drain them and rinse them well to remove any additional debris. Refrigerate the clams until you’re ready to cook them.

De-beard and scrub the mussels: 

Cultivated mussels are generally clean and mostly devoid of grit and “beards,” those tangles of fibers you sometimes see near the hinge where the mollusk’s shells meet. But you still need to give them a good cleaning. 

• Check the mussels. As with the clams, check to make sure none of the mussels are open. Discard any that do not close when lightly tapped. 
• Scrub the mussels. Place the mussels in a colander and scrub them under cold running water to remove any grit. 
• Remove any beards by grasping the beard with your fingers and yanking downwards towards the hinge of the shell. The fibers should come off easily. If not, just snip them off with kitchen scissors. Refrigerate the mussels until you’re ready to cook them.

Peel and devein the shrimp: 

• Peel the shrimp. I use a shrimp peeler to remove the shells. It’s easy and it makes quick work of the job. Simply insert the long nose of the tool between the peel and flesh at the top of the shrimp and slide it down towards the tail. Gently lift up to separate and slice open the peel. Remove the peel and tail with your fingers. If you don’t have a shrimp peeler, use a small paring knife or kitchen scissors to cut the peel away from the shrimp flesh.
• Devein the shrimp. If there is a dark vein running along the back of the shrimp that the peeler has not removed, use your fingers or the tip of a paring knife to pull it out, and discard it. Transfer the shrimp to a clean plate or bowl as you clean them. Cover and refrigerate until you’re ready to cook them.

Rinse and slice the calamari: 

• Rinse the calamari, both the sacs and the tentacles, under cold running water and pat them dry.
• Slice the calamari. Cut the sacs into 1/2-inch-wide rings. Then, cut the tentacle crowns in half to yield bite-sized pieces. Place the cut calamari in a bowl, cover, and refrigerate until you’re ready to cook them.

How to Make Italian Seafood Salad

You’ve done all the hard work! Now it’s time to put together the salad. Be sure to let it marinate for at least a couple of hours in the refrigerator before serving. This “resting” time really allows the flavors to come together and shine.

Cook the Seafood

• Steam the clams. First, place 2 pounds fresh live purged and scrubbed Manila or littleneck clams (about 2 dozen) in a large skillet and pour in 1/4 cup dry white wine (or seafood stock, vegetable broth, or water). Cover and set the skillet over medium-high heat. Let the clams cook for about 8 minutes, until they have all opened. Toss out any that have not opened after 10 minutes. Transfer the clams to a bowl, leaving the juices in the skillet. Let the clams cool while you cook the mussels. 
• Steam the mussels. Add 1 pound fresh live scrubbed and de-beareded mussels (about 2 dozen) to the skillet along with the remaining 1/4 cup of wine and cover. Cook over medium-high heat for 5 minutes, or until all the mussels have opened. Toss out any that have not opened within 10 minutes. Using a skimmer or tongs, transfer the mussels to the bowl with the clams and let them cool briefly.
• Filter the juices. Line a fine-mesh sieve with a layer of damp paper towel and set it over a bowl. Pour the clam and mussel juices through the sieve and let them drip into the bowl. Cover and refrigerate until you make the dressing.
• Shuck the clams and mussels. With your fingers, pluck out the clams and mussels from their shells and transfer them to a clean bowl. Spoon a little of the reserved juices over the shellfish to keep them moist. Cover and refrigerate. Reserve the remaining juices—they will go into the dressing.
• Steam the shrimp. Fill a medium saucepan halfway with water and place a steamer basket inside. Make sure the bottom of the basket is above the water level. Bring the water to a boil and add 12 ounces medium to large shrimp (20 to 25) peeled and deveined to the steamer basket. Cover and steam for 5 minutes, or until the shrimp are just cooked through. Transfer them to a clean bowl.
• Poach the calamari. Remove the steaming basket from the pot of water. Add more water if needed so that there is enough to cover 12 ounces cleaned calamari rings and tentacles. Add a fresh bay leaf and a generous pinch of salt to the water, and bring to a boil. Drop in the calamari, stir to separate the pieces, and simmer for 5 to 7 minutes, or until the calimari is opaque but very tender. Take care not to overcook or they will toughen. Use a skimmer or slotted spoon to transfer the calamari to the bowl with the shrimp.

Make the Seafood Salad

• Make the dressing. With a vegetable peeler, peel off 4 strips of zest from 1 lemon—just the yellow part, no white pith—and set them aside. Squeeze the juice of the lemon into a small bowl. Whisk in 3 tablespoons of the reserved shellfish juices. Add 1/2 teaspoon salt, 1 minced garlic clove and 2 tablespoons of finely-chopped parsley and whisk it into the dressing, along with a generous pinch of crushed red pepper. Then, whisk in 1/2 to 3/4 cup of extra virgin olive oil. Use less oil for a more pronounced lemon flavor, and more for a gentler flavor. Stir in 1 tablespoon drained capers. Taste and add additional salt if needed.
• Assemble and marinate the salad. Place all of the seafood in a large bowl and pour the dressing over them. Add the reserved strips of lemon peel and toss gently. Tuck in the remaining fresh bay leaf, cover, and refrigerate the salad while you prep the quick-pickled vegetables.
• Make the pickled vegetables. Cut one large stalk of celery into small dice and place it in a heatproof bowl. Peel one carrot and cut it into thin matchstick pieces (or small dice). Add it to the bowl with the celery. Slice off the tops and bottoms of 5 radishes and cut them into small dice; add them to the bowl with the other vegetables. Combine 1/2 cup water, 1/2 cup cider or white wine vinegar, 3 tablespoons sugar, and 1/2 teaspoon salt in a small saucepan and heat on medium, stirring, until the sugar and salt are dissolved. Pour the brine over the vegetables, stirring to mix everything together. Cover and refrigerate for at least 1 hour.
• Add the vegetables. About 30 minutes before you want to serve the salad, remove the quick-pickled vegetables from the refrigerator and drain them. Remove the marinated seafood from the refrigerator and stir in the quick-pickled vegetables. Cover and return the seafood salad to the refrigerator for 30 minutes.
• Finish and serve. Spoon the seafood salad into a decorative serving bowl. Serve as an appetizer or as a light dinner, with crusty bread or bruschetta (grilled bread) on the side.

Make it Your Own

Here are some fun ways you can vary this recipe.

• Make it all calamari or all shrimp: You can simplify things by using just one seafood instead of four different types. My vote is for calamari, which has an appealing tender bite, plus visual appeal thanks to those rings and curly tentacles.
• Add more crunchy vegetables: If you would rather not take the time to quick-pickle vegetables, simply add some raw crunchy ones. Finely diced red onion and thinly sliced fennel are two of my favorite options.
• Take a shortcut: If you wanted to save a step, you could substitute a jar or a batch of already-made Giardiniera (Italian Pickled Vegetables), drained of their brine.
• Bulk it up: To make this salad a little more substantial, add in about 1 cup cooked chickpeas. Chickpeas add texture and an earthy flavor that pairs well with this lemony salad. Or, toss in 1/2 cup of briny green olives for another assertive, complementary pairing.

What to Serve with Italian Seafood Salad

Whether I’m serving insalata di mare as an antipasto or as a light entrée, I always accompany it with good bread or slices of garlic bread to soak up the dressing and seafood juices.

Or try our blistered tomato bruschetta. Another great option is to serve the seafood salad as a starter for these hearty stuffed artichokes. I also love serving this salad followed by spanakopita (Greek spinach pie).

More Mediterranean Shellfish Recipes

Appetizer and Mezze

Poached Shrimp in a Saffron and White Wine Sauce

Fish and Seafood

Shrimp Salad

Entree

Shrimp Pasta Salad with Avocado and Feta

Fish and Seafood

Mediterranean-Style Steamed Clams Recipe

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Italian Seafood Salad (Insalada di Mare)

In this classic Italian seafood salad recipe, tender shrimp, calamari, clams, and mussels are marinated in a zesty lemon dressing and tossed with crunchy, quick-pickled vegetables. Serve this colorful salad with good bread or bruschetta for mopping up the juices.

Course Appetizer, Entree/Salad, Side Dish

Cuisine Italian/Mediterranean

Diet Gluten Free

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Chilling Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8

Calories 275.9kcal

Author Domenica Marchetti

Ingredients

For the Seafood Salad:

• 1/2 cup dry white wine, seafood stock, vegetable broth, or water, divided
• 2 pounds fresh live Manila or littleneck clams (about 2 dozen), purged and scrubbed
• 1 pound fresh live mussels (about 2 dozen), scrubbed and de-bearded if necessary
• 3/4 pound medium to large shrimp (20 to 25), peeled and deveined
• 3/4 pound cleaned calamari a mix of sacs and tentacles; sacs cut into 1/2-inch-thick rings and bite-size pieces
• 2 bay leaves
• Salt
• 1 lemon
• 1 garlic clove, minced
• 2 tablespoons finely chopped flat-leaf parsley
• Crushed red pepper (optional)
• 1/2 to 3/4 cup extra virgin olive oil
• 1 tablespoon drained capers

For the Quick-Pickled Vegetables:

• 1 large stalk celery, diced
• 1 large carrot, diced
• 5 radishes, diced
• 1/2 cup water
• 1/2 cup cider or white wine vinegar
• 3 tablespoons sugar
• 1/2 teaspoon salt

Instructions

• Steam the clams. Into a large skillet, add 1/4 cup dry white wine (seafood stock, vegetable broth, or water) and the clams. Cover and set on medium-high heat. Let the clams cook for about 8 minutes, until they have all opened. Discard any that have not opened after 10 minutes. Transfer the clams to a bowl, leaving the juices in the skillet.
• Steam the mussels. Add the remaining 1/4 cup wine and mussels to the skillet, cover, and cook over medium-high for 5 minutes, or until all the mussels have opened. Toss out any that have not opened within 10 minutes. Using a skimmer or tongs, transfer the mussels to the bowl with the clams and let them cool briefly.
• Strain the shellfish cooking juices. Line a fine-mesh sieve with a layer of damp paper towel and set it over a bowl. Pour the clam and mussel juices through the sieve and let them drip into the bowl. Cover and refrigerate until you make the dressing.
• Shuck the clams and mussels. With your fingers, pluck out the clams and mussels from their shells and transfer them to a clean bowl. Pour a splash of the reserved shell fish juices over the shellfish to keep them moist. Cover and refrigerate.
• Steam the shrimp. Place a steamer basket inside a medium saucepan and add an inch of water. Make sure the bottom of the basket is above the water level. Bring the water to a boil and add the shrimp to the steamer basket. Cover and steam for 5 minutes, or until the shrimp are just cooked through. Transfer them to a bowl.
• Poach the calamari. Remove the steaming basket from the pot of water. Add more water to the pot if needed so that there is enough to cover the calamari. Add a fresh bay leaf and a generous pinch of salt. Bring the water to a boil and drop in the calamari, stirring to separate the pieces. Simmer gently for 5 to 7 minutes, or until the pieces are opaque but still very tender. Take care not to overcook or they will toughen. Use a skimmer or slotted spoon to transfer the calamari to the bowl with the shrimp.
• Make the dressing. With a vegetable peeler, peel off 4 strips of zest from 1 lemon—just the yellow part, no white pith—and set them aside. Squeeze the juice of the lemon into a small bowl—you’ll need 4 tablespoons total. Whisk in 3 tablespoons of the reserved shellfish juices. Add 1/2 teaspoon salt, the garlic, parsley, and crushed red pepper. Whisk in 1/2 to 3/4 cup of extra virgin olive oil. Use less oil for a more pronounced lemon flavor, and more for a gentler flavor. Stir in the capers. Taste and add additional salt if needed.
• Marinate the seafood. Place the shrimp, calamari, clams, and mussels in a large bowl and pour the dressing over them. Add the reserved strips of lemon zest and toss gently with a spoon. Tuck in remaining bay leaf, cover, and refrigerate the salad for at least 2 hours.
• Make the pickled vegetables. In a bowl, toss together the celery, carrots, and radishes. Combine the vinegar, water, sugar, and salt in a small saucepan with, and heat on medium, stirring, until the sugar and salt are dissolved and the mixture is hot but not boiling. Pour the brine over the vegetables, stirring to mix everything together. Cover and refrigerate for at least 1 hour.
• Assemble and serve the salad. About 30 minutes before you want to serve the salad, remove the quick-pickled vegetables from the refrigerator and drain them. Add the vegetables to the marinated seafood and toss well to combine. Cover and return the insalata di mare to the refrigerator for 30 more minutes. Serve cold. Store leftovers, covered, in the refrigerator for up to 24 hours.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• Why not cook the mussels and clams together? Mussels and clams have slightly different cooking times, so I steam them separately from one another. This prevents either from being over- or undercooked.

Nutrition

Calories: 275.9kcal | Carbohydrates: 10.4g | Protein: 21.5g | Fat: 15.2g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 10.1g | Trans Fat: 0.004g | Cholesterol: 180.7mg | Sodium: 348.7mg | Potassium: 403.4mg | Fiber: 0.8g | Sugar: 5.5g | Vitamin A: 1498IU | Vitamin C: 14mg | Calcium: 69.3mg | Iron: 2.3mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Italian Seafood Salad (Insalata di Mare)  appeared first on The Mediterranean Dish.

Shrimp Pesto Pasta with sweet and tangy cherry tomatoes and spinach is a weeknight flex.

Silky spaghetti strands tangle with perfectly sweet sautéed shrimp, wilted spinach, and jammy cherry tomatoes cooked just until softened. Basil pesto, whether homemade or store-bought, when combined with a ladle of pasta water, glazes everything in a garlicky green sauce. 

This one’s a keeper—fast, punchy, and just fancy enough to make a Tuesday feel special.

What’s in Shrimp Pesto Pasta?

This pasta is built on simple ingredients that bring fresh, bold flavor with very little effort. Here’s what you’ll need:

• Shrimp are meaty, sweet, and quick to cook. I like to buy larger shrimp—jumbo (21-25)—so I can sauté them without worrying about overcooking them. I always buy frozen shrimp and then defrost them in the refrigerator overnight.
• Kosher salt and freshly ground black pepper: Most of the seasoning in this recipe comes from the pesto itself, but I still recommend seasoning both the shrimp and the pasta cooking water!
• Baking soda is my secret ingredient for making ultra-tender, snappy shrimp. Just a pinch increases the pH of the shrimp slightly, which helps them stay plump and juicy as they cook. Try it in air fryer shrimp, too!
• Spaghetti: Silky strands of spaghetti tie this dish together. Good-quality bronze die-cut pasta holds onto sauce beautifully, so I always choose it when stocking my pantry with pasta.
  • TRY IT: Authentic Italian pasta made in Italy with premium durum wheat
• Extra virgin olive oil is key for sautéing the shrimp. Let it warm until shimmering in the pan before adding the shrimp for the best, seared flavor. Despite what you may have heard, it’s totally fine to sauté in extra virgin olive oil. We took a deep dive into the scientific literature to be sure!
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know
• Garlic infuses the oil with flavor. Feel free to add more, if you like, but remember that the pesto has garlic in it, too.
• Cherry or grape tomatoes add little pops of juicy sweetness to balance the garlicky richness of the pesto. Try it with sun-dried tomatoes in place of fresh tomatoes for a richer, more concentrated flavor.
• Basil pesto is absolutely the star of this dish. Our pesto recipe calls for blanching the basil first, which helps it retain a beautiful, bright green color. You can also absolutely use jarred, store-bought pesto, though the color may not be quite as vibrant. 
• Crushed red pepper is optional, but it gives the dish a gentle kick of heat that plays off the sweetness of the tomatoes and shrimp.
• Baby spinach wilts into the hot pasta for a bit of green and a soft, earthy counterpoint to the other flavors. Frozen spinach would be fine, too! No need to defrost it.
• Parmesan cheese is salty, nutty, and just the thing to tie the whole dish together. Add as much or as little as you like. 
• Fresh basil: You’ll get plenty of basil flavor from the pesto itself, but if you have a basil plant going or a bunch in a jar on the counter, feel free to tear a few fresh leaves over the top of each finished plate of pasta for extra aroma and a pretty touch.

How to Make Pesto Shrimp Pasta

This Shrimp Pesto Pasta is one of those weeknight gems that feels a little fancy but comes together in just 30 minutes! With fresh herbs, sweet tomatoes, and tender shrimp, every bite is full of Mediterranean flavor. Here’s how to make it step-by-step:

• Season the shrimp: In a bowl, toss 1 pound of peeled and deveined jumbo or extra jumbo shrimp with a good pinch each of kosher salt, black pepper, and baking soda. Set aside.
• Boil the pasta: Bring a large pot of well-salted water to a boil. Cook 12 ounces of spaghetti until al dente, according to the package instructions. Before draining, reserve 1 cup of the starchy pasta water, then drain and set the pasta aside (do not rinse).
• Cook the shrimp: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add the shrimp in a single layer and sear for 1 to 2 minutes per side, just until pink and opaque. Transfer the cooked shrimp to a plate.
• Sauté the tomatoes and spinach: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant, then stir in 1 pint (about 2 1/2 cups) halved cherry or grape tomatoes with a pinch of salt. Cook for 2 to 3 minutes until the tomatoes begin to soften and release their juices. Add 3 cups of baby spinach to the skillet and toss until just wilted. If you like, sprinkle in 1/4 teaspoon red pepper flakes for a little heat.
• Combine everything: Return the shrimp and cooked pasta to the skillet. Add 3/4 cup of basil pesto and a splash of the reserved pasta water (start with 1/4 cup), then toss gently to combine. Add more pasta water as needed until the sauce coats the pasta evenly.
• Finish and serve: Taste and adjust the seasoning with salt and pepper as needed. Transfer to plates or a serving bowl and top with grated Parmesan cheese and torn fresh basil leaves, if you like. 

What to Serve with Shrimp and Pesto Pasta?

This is a dinner that doesn’t need much! This pasta is rich and satisfying all on its own, but a few simple additions can turn it into a full meal that feels intentional and summery. Because the pasta brings bold, herby flavor and a bit of richness from the pesto, it pairs best with sides that are light, crisp, and bright.

If serving this to friends for a summertime dinner, I would start with an Aperol Spritz or a Limoncello Spritz and pair it with a smoky Grilled Zucchini Salad or Grilled Asparagus with lemon and garlic. After dinner, a sunshiny Limoncello Cake would be such a lovely way to wind down the evening. 

More Herbaceous Pesto Recipes

Mediterranean Diet Recipes

Lemon Broccoli Pesto Pasta

Italian

Pesto Pasta Recipe with Tomatoes and Mozzarella

Entree

Braised Chickpeas in a Creamy Pesto Sauce

Fish and Seafood

Easy Pesto Salmon with a Crispy Breadcrumb Crust

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Shrimp Pesto Pasta

A quick and colorful weeknight pasta that brings together juicy shrimp, herby pesto, silky greens, and sweet cherry tomatoes in every bite.

Course Entree, Seafood

Cuisine Italian/Mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 465kcal

Author Emily Teel

Ingredients

• 1 pound jumbo (21-25) shrimp, peeled and deveined
• Kosher salt
• Freshly ground black pepper
• Baking soda (optional)
• 12 ounces spaghetti
• 3 tablespoons extra virgin olive oil, divided
• 2 garlic cloves, minced
• 1 pint cherry or grape tomatoes, halved (about 2 1/2 cups)
• 3/4 cup basil pesto, store-bought or homemade
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3 cups baby spinach
• Grated Parmesan cheese (optional)
• Fresh basil leaves (optional)

Instructions

• Season the shrimp. Sprinkle the shrimp with a pinch each of salt, pepper, and baking soda, if you like. Toss to coat.
• Boil the pasta. Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to package directions. Before draining, reserve about a cup of the pasta cooking water. Drain pasta through a colander, but don’t rinse, and set aside.
• Sauté the shrimp. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add them to the skillet in a single layer and cook for about 1 to 2 minutes per side, or until opaque and just cooked through. Transfer the shrimp to a plate and set aside.
• Sauté the tomatoes. In the same skillet, lower heat to medium and add the remaining tablespoon of olive oil. Stir in the garlic and cook just until fragrant (about 30 seconds), then add the cherry tomatoes and a pinch of salt. Sauté for 2 to 3 minutes, or until the tomatoes soften somewhat. Add the spinach and stir to wilt. If using, stir in the red pepper flakes.
• Combine and toss. Return the shrimp to the skillet along with the cooked pasta. Add the pesto and a splash of the reserved pasta water. Toss everything together gently to coat, adding more pasta water as needed to reach your desired consistency.
• Finish and serve. Taste and adjust seasoning with more salt and pepper,. Transfer to a serving bowl and top with grated Parmesan and torn basil, if desired.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and pasta used in this recipe.
• Baking soda is my secret ingredient for making ultra-tender, snappy shrimp. Just a pinch increases the pH of the shrimp slightly, which helps them stay plump and juicy as they cook. You can skip it if you like. 
• Try it with sun-dried tomatoes in place of fresh ones for a richer, more concentrated flavor.

Nutrition

Calories: 465kcal | Carbohydrates: 49.5g | Protein: 20.4g | Fat: 20.3g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.3g | Trans Fat: 0.01g | Cholesterol: 97.7mg | Sodium: 737.3mg | Potassium: 486.6mg | Fiber: 3.6g | Sugar: 4.7g | Vitamin A: 2825.8IU | Vitamin C: 15.3mg | Calcium: 127.3mg | Iron: 1.8mg

Try Our Authentic Italian Olive Oil

Hand-picked and cold extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.

Buy now

The post Shrimp Pesto Pasta with Cherry Tomatoes and Spinach appeared first on The Mediterranean Dish.