Insalata di Mare by Justin Chapple
Channel: Le Creuset
Date: 2023-03-24

Welcome springtime with Chef Justin Chapple's Insalata di Mare – a bright, refreshing and flavorful Italian seafood salad.

7.25qt Round Dutch Oven in Agave: https://bit.ly/3P1LOmL

Ingredients:
1 cup extra-virgin olive oil
4 garlic cloves, crushed
1 hot red chile, halved lengthwise
2 dz. cockles or littleneck clams
1½ cups dry white wine
Zest and juice of 1 lemon, plus ¼ cup juice
1 large thyme sprig
Salt and pepper
1 lb. cleaned large shrimp
½ lb. sea scallops, halved if jumbo
½ lb. small squid, tentacles halved, and bodies sliced ½ inch thick
2 cooked lobster tails, shelled and diced
½ lb. cooked and cleaned octopus, cut into bite-size pieces
1 cup marinated artichoke hearts, halved
1 cup Castelvetrano olives
1 cup chopped parsley

Instructions:
1. In a pot, combine ¼ cup olive oil with garlic, chile, cockles, and ½ cup wine. Cover and cook over medium-high heat until cockles open, about 5 minutes. Using a slotted spoon, transfer cockles to a large bowl.
2. Add ½ cup olive oil to the pot along with 1 cup of wine, zest and juice of 1 lemon, thyme sprig, and a generous pinch of salt and pepper. Gently stir in shrimp, scallops, and squid. Cover and poach over medium-low heat until seafood is opaque and barely firm to the touch, from 15 to 20 minutes.
3. Using a slotted spoon, transfer seafood to the bowl with cockles. Fold in lobster, octopus, artichoke hearts, olives, parsley, and remaining ¼ cup each of lemon juice and olive oil. Season to taste with salt and pepper. Serve cold or slightly chilled.