150 g of clean, cooked squid, steamed for 5 minutes
150 g of cooked mussel, pressure-cooked for 5 minutes
250 g of medium-sized shrimp, steamed for 5 minutes
4 tablespoons of black olive, sliced into rounds
1 diced onion
1/2 green pepper, diced
1/2 red pepper, diced
1 stalk of celery, cleaned and diced
1/4 cup of extra virgin olive oil (60 ml)
1 tablespoon of mustard
2 tablespoons of lemon juice
1 teaspoon of salt or to taste
1 pinch of black pepper
150 g of clean, cooked squid, steamed for 5 minutes
150 g of cooked mussel, pressure-cooked for 5 minutes
250 g of medium-sized shrimp, steamed for 5 minutes
4 tablespoons of black olive, sliced into rounds
1 diced onion
1/2 green pepper, diced
1/2 red pepper, diced
1 stalk of celery, cleaned and diced
1/4 cup of extra virgin olive oil (60 ml)
1 tablespoon of mustard
2 tablespoons of lemon juice
1 teaspoon of salt or to taste
1 pinch of black pepper
Cut the squid into 0.5 cm thick rings and the mussels into small pieces, and place them in a salad bowl
Add the shrimp, olives, onion, peppers, and celery
Season with olive oil, mustard, lemon juice, salt, and black pepper
Mix delicately, check the seasoning, and serve
305 calories per serving
New white wine (less than 2 years old)
$ Baron de Lantier 95, Forestier 95, Brazil; Frascati (various producers), Italy
$ to $$$ Muscadet (also from various producers), France
