800 g of large and clean shrimp
Salt to taste
Paprika to taste
1 package of 1.8 kg squid
1 onion
2 sprigs of rosemary
1 kg of black mussels
1 kg of mixed seafood
1 cup of white wine
2 heads of minced garlic
4 tablespoons of green sauce
Green Sauce
1 hand of chopped parsley
1 hand of chopped coriander
1 hand of chopped thyme
1 hand of chopped mint
4 anchovy fillets, chopped
6 pickled peppers, chopped
6 tablespoons of capers
4 tablespoons of Dijon mustard
Lemon zest and juice from 1 lemon
Red pepper flakes to taste
Salt to taste
200 ml of olive oil
800 g of large and clean shrimp
Salt to taste
Paprika to taste
1 package of 1.8 kg squid
1 onion
2 sprigs of rosemary
1 kg of black mussels
1 kg of mixed seafood
1 cup of white wine
2 heads of minced garlic
4 tablespoons of green sauce
Green Sauce
1 hand of chopped parsley
1 hand of chopped coriander
1 hand of chopped thyme
1 hand of chopped mint
4 anchovy fillets, chopped
6 pickled peppers, chopped
6 tablespoons of capers
4 tablespoons of Dijon mustard
Lemon zest and juice from 1 lemon
Red pepper flakes to taste
Salt to taste
200 ml of olive oil
Season the shrimp with salt and paprika. Reserve
Wash the squid
Cover it in water in a pressure cooker
Add the onion and rosemary
After the pressure cooker reaches pressure, let it cook for 30 minutes. Reserve
Wash the mussels and mixed seafood
Wrap them in aluminum foil and add white wine, garlic, green sauce [recipe below], and a pinch of salt
Join the ends of the aluminum foil like you're closing a package. Reserve
Turn on the grill
When the grill is hot, add the shrimp, cooked squid, and package with seafood and mussels
Remove when they're grilled
Serve with green sauce
Green Sauce
Mix the ingredients in a bowl
Serve cold.
