Seafood Panzanella

Name: Seafood Panzanella
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Stale bread 5 cups; Calamari (squid) (to clean) 7.1 oz; Shrimps (to clean) 7 oz; Mussels (to clean) 5.3 oz; Datterino tomatoes 2 ½ cups; Cucumbers 1; Red onions 1; Lemon peel 1; Lemon juice &frac18; cup; Basil to taste; Lemon thyme to taste; Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Black pepper to taste

it de fr es br

Lactose Free

Difficulty: Average
Prep time: 40 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Seafood panzanella is what you get when the classic tastes of Tuscany take a dive into the coastal vibes. I mean, really, who wouldn't love that? This colorful seafood bread salad keeps the fresh and juicy heart of traditional panzanella—like chunks of rustic bread mingling with tomatoes, cucumber, basil, and red onion—but adds a tender twist with shrimp, calamari, and mussels. Seriously good. It's like your usual panzanella decided to take a seaside holiday and came back with a brand new attitude. In Tuscany, they’ve been turning day-old bread into something special for ages, and you know what, adding seafood just makes it even better. When you taste the zesty combination of tomatoes with the briny flavor of the sea, you'll get why this seafood panzanella is such a hit, especially on warm days when everyone’s craving something light but full of flavor.

And here's the thing: In the coastal areas of Tuscany, folks love mixing in whatever fresh seafood is around—sometimes clams or even pieces of grilled fish sneak into the bowl, creating a true seafood summer salad. It is pretty simple. The way the bread soaks up those moist juices from the tomatoes and seafood is part of the magic; it gets a little chewy while still holding all that taste. This dish really shows off how Italian food can be both practical and playful. And look, it’s a reminder that something simple like stale bread can transform into a lively seafood tomato salad with just a few fresh additions. Whether you're planning a light lunch or a shareable appetizer for a picnic, this seafood salad recipe totally fits the summer vibe. The crisp veggies, the tender seafood, and the mix of herby, salty, and sweet flavors make this a dish people remember long after the meal is over. Plus, the coastal twist makes it a perfect reflection of Tuscan culinary tradition, blending land and sea in a deliciously good way. For sure.

How to prepare Seafood Panzanella

To prepare the seafood panzanella, start with cleaning the squid: gently detach the head from the mantle 1, then remove the inner cartilage pen 2. Rinse under running water and use your hands to remove the innards from the mantle. Use a knife to cut the end of the mantle and remove the outer skin 3. Finally, slice the mantles into rings about 3/4 inch wide. Take the head and cut just below the eyes, then set aside the tentacles along with the sliced mantle.

Proceed with How to clean shrimp: remove the head 4, then peel off the shell 5 and the intestine located on the shrimp's back. Heat a drizzle of oil in a pan, then add the squid 6 and cook on high heat for 3 minutes.

Add the shrimp 7 and continue cooking for another 3 minutes 8. Transfer everything to a bowl and set aside. Now move on to How to Clean and Open Mussels: use the back of a knife or a scouring pad to remove any impurities from the mussel shells, then pull out the beard from each mussel 9 and rinse them multiple times under running water until the water is clear.

Place the mussels in the same pan where you cooked the shrimp and squid 10, then cover with a lid 11 and cook on medium heat. After a minute, they will begin to open, so remove them from the pan as they open. Strain the cooking liquid and separate the meat from the shell 12. Set aside.

Now take care of the vegetables: peel the cucumbers and cut them into cubes about 3/4 inch 13. Halve the cherry tomatoes 14 and slice the onion thinly 15.

Finally, cut the bread into cubes about 1 1/4 inch 16. You are ready to assemble the dish: in the bowl with shrimp and squid, add the mussels 17, the onion, and the cucumbers 18.

Add the cherry tomatoes 19 and the bread, then pour the mussel's cooking liquid 20 and season with basil 21.

Also, season with lemon thyme 22, lemon zest 23, and lemon juice 34.

Finish with a drizzle of oil 25 and adjust with salt 26 and pepper 27.

Mix well to combine all the ingredients 28. Plate and finish with a few basil leaves 29. Your seafood panzanella is ready to be served 30!

Storage

It is recommended to consume the seafood panzanella as soon as it's ready. If necessary, you can store it in the refrigerator for up to one day in an airtight container.