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A version of this recipe was served to Oceania passengers by chef Francesco Cutrì of Ristorante Le Bocche, in the Ligurian village of Portovenere on the Italian Riviera. The shrimp-and-squid salad, with its piquant dressing of capers, olive oil and ground pistachios, was a hit. More Italian Seafood Recipes

Jane Sigal
May 2008


Credit: © Lucy Schaeffer

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • In a mortar, pound the anchovies with the pistachios, capers, garlic and 1 tablespoon of the olive oil until fairly smooth. Stir in the remaining 3 tablespoons of olive oil and the lemon juice.

  • Bring a medium saucepan of salted water to a boil. Add the shrimp and cook until just white throughout, about 20 seconds. Using a slotted spoon, transfer the shrimp to a bowl. Add the squid to the saucepan and cook until just firm, about 20 seconds. Drain the squid and transfer them to the bowl.

  • Add the pistachio dressing to the bowl with the seafood and toss to coat. Mound the salad on plates and serve.

Make Ahead

The pistachio dressing can be made up to 4 hours ahead and kept at room temperature.

Serve With

Crusty bread.

Suggested Pairing

Liguria, famed for its seafood, is also known for its fresh, lively white wines, an ideal accompaniment to this piquant shrimp and squid salad. The principal grapes to know are Vermentino and Pigato, both full of citrus and mineral notes.