Seafood Salad (Insalata di Mare)

If using whole scungilli, rinse and trim as needed, then slice into bite-size pieces; set aside (scungilli are typically already cooked).

Clean the calamari: remove insides, separate tentacles, and slice bodies into rings. Keep small tentacles with the rings.

Bring a large pot of salted water to a boil. Add the calamari rings and tentacles and boil 2-3 minutes until just cooked and opaque. Immediately drain and rinse under cold water to stop cooking; let cool.

Cook the shrimp: bring a second pot of salted water to a boil, add shrimp and cook until pink and just cooked through (large shrimp about 3–4 minutes). Drain and run under cold water; peel if not already peeled and let cool.

In a large platter or bowl, layer/scramble together the sliced scungilli, cooled calamari, cooled shrimp, chopped celery, mixed olives, and whole peeled garlic cloves.

Pour the lemon juice (about from 6 lemons) and the olive oil evenly over the seafood and vegetables. Toss gently to combine and season with salt to taste.

Lay thin slices of lemon over top. Cover the platter tightly and refrigerate to marinate. Let sit at least overnight; best if marinated 1–2 days for flavors to meld.

Before serving, taste and adjust seasoning. Add additional lemon juice and a drizzle of olive oil if desired, then serve chilled.