fbpx

It’s Mango May and we’ve got a delicious new recipe to share with all of you that pairs fantastically with Stella Rosa Tropical Mango! Try this refreshing ‘Insalata di Mare’ recipe created by the talented executive chef, Kenzie Allen of the JRDN Restaurant in San Diego.

Insalata di Mare Recipe 

Serves 4-5 Stella Rosa Tropical Mango with Insalata di Mare

Ingredients:

  • 1 lemon, halved
  • 8 cloves garlic
  • 1 lb. mussels, debearded and cleaned
  • 1 lb. large shrimp, peeled and deveined
  • 1 lb. calamari rings and tentacles
  • 1/2 lb. whole baby octopus
  • 1/2 fennel bulb
  • 1 shallot
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup chopped Castelvetrano olives (or other olive with mild brine)
  • 3 Tbsp. Calabrian chilies, chopped
  • 2 stalks celery, shaved thinly on a bias
  • 1/4 cup olive oil, plus extra to finish
  • 4 lemons, zested and juiced
  • 2 large oranges, zested and juiced
  • Pinch of salt
  • 2 Tbsp. chili flakes (optional)
  • Mixed sliced citrus (optional)

Instructions:

Smash three of the garlic cloves. Fill a medium sized pot halfway with water, salt, 1 halved lemon, and the cloves. Bring to a boil. Drop the mussels in the water until they open, about 3 minutes. Using a slotted spoon, pull them from the water as soon as they open and drop them into a bowl of ice water to stop the cooking. Next, add the shrimp to the boiling water and cook for about 5-7 minutes, or until they are no longer translucent in the middle. Remove with slotted spoon and drop them into another bowl of ice water. If necessary, add more water to the pot to reach the halfway point and bring back to a boil, then add the calamari. After 3-4 minutes, transfer with slotted spoon to a third bowl of ice water. Add the octopus to the pot and let cook for 8-10 minutes, then cool it in a fourth ice bath. (Note that all of the seafood should be barely cooked though when removed from the pot.) 

Download the full recipe and article by the Tasting Panel