
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:
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…
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