Neapolitan Calamari and Shrimp Salad

• 4 cups chicken broth
• 1/2 pound orzo pasta (about 1 cup)
• 1/2 pound calamari, bodies and tentacles
• 1/2 pound large shrimp, peeled and deveined
• 2 zucchini, cut lengthwise in 3 slices
• 1 Japanese eggplant, cut lengthwise in 3 slices
• 2 plum tomatoes, halved lengthwise
• Olive oil, for drizzling
• Salt
• Freshly ground black pepper
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 3 ounces arugula (about 3 cups)
• 3/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• Juice of 2 lemons
• 2/3 cup extra-virgin olive oil

1. Bring the chicken broth to a boil in a large pot over high heat.
2. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes.
3. Drain the pasta and place it in a large bowl.
4. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5. Drizzle the seafood, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper.
6. Grill the calamari and shrimp until just cooked through, 1 to 2 minutes per side.
7. Grill the zucchini and eggplant until tender, about 4 minutes per side.
8. Grill the tomatoes cut side down just until grill marks appear, about 2 minutes.
9. Cut the calamari bodies into 1-inch rings.
10. Add the calamari rings and tentacles and the shrimp to the bowl with the orzo.
11. Cut the zucchini, eggplant, and tomatoes into 1-inch pieces and add them to the bowl with the orzo and seafood.
12. Toss to combine.
13. Add the cannellini beans, arugula, basil, parsley, lemon juice, extra-virgin olive oil, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper and toss again.
14. Gently spoon the salad into a serving bowl and serve.
15. Cooking pasta for a pasta salad differs in a couple of important ways from cooking pasta that is meant to be served hot.
16. Here are some things to keep in mind:
17. Because chilling tends to mute flavors, be sure to salt the water in which you cook the pasta especially generously to really flavor the pasta.
18. This is the one time you can cook pasta a bit past al dente; the pasta should be cooked all the way through and soft (but not mushy!
19. ), as any uncooked core will be hard and taste starchy.
20. Rinse the pasta briefly after draining it to get rid of excess starch, which will make your salad sticky.
21. Again, this is an exception to the general rule!
22. Dont dress the salad until right before serving, especially if the dressing contains an acid like vinegar or citrus juice, as it will start to break down the pasta and make it mushy.

chicken broth, orzo pasta, calamari, shrimp, zucchini, japanese eggplant, tomatoes, olive oil, salt, freshly ground black pepper, cannellini beans, arugula, fresh basil, parsley, lemons, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/neapolitan-calamari-and-shrimp-salad-394238 (may not work)