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Neapolitan Calamari and Shrimp Salad



  • 4 cup chicken broth
  • 1/2 pound orzo pasta (about 1 cup)
  • 1/2 pound calamari, whole bodies and tentacles
  • 1/2 pound shrimp, peeled and deveined
  • 2 pound zucchini, cut lengthwise in 3 slices
  • 1 pound japanese eggplant, sliced lengthwise in 3 slices
  • 2 pound plum tomatoes, halved lengthwise
  • 1 pound (15-ounce) can cannellini beans, drained and rinsed
  • 3 ounce arugula (about 3 cups)
  • 3/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 cup lemons, juiced
  • 2/3 cup extra-virgin olive oil plus more for drizzling
  • Preparation

    Baking Directions:

    In a large pot, bring the chicken broth to a boil over high heat.

    Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

    Drain pasta and place in a large bowl.

    Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.

    Drizzle the seafood, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper.

    Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side.

    Grill the zucchini and eggplant until tender, about 4 minutes a side.

    Grill the tomatoes cut side down just until grill marks appear, about 2 minutes.

    Cut the calamari bodies into 1-inch rings.

    Add the calamari rings and tentacles and the shrimp to the bowl with the orzo.

    Cut the zucchini, eggplant and tomatoes into 1-inch pieces and add them to the bowl with the orzo and seafood.

    Toss to combine.

    Add the cannellini beans, arugula, basil, parsley, lemon juice, extra-virgin olive oil, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper and toss again.

    Gently spoon the salad into a serving bowl and serve.

    Recipe Tags