250g of cleaned squid
500g of medium-sized shrimp, cleaned
500g of cleaned octopus
1/4 cup of black olive slices
1 medium onion (100g), finely chopped
1 small green pepper (100g), finely chopped
1 small red pepper (100g), finely chopped
2 stalks of celery (160g) finely chopped
1/2 cup of olive oil (120ml)
1/2 teaspoon of mustard
2 tablespoons of lemon juice
1 tablespoon of salt or to taste
1 pinch of black pepper
250g of cleaned squid
500g of medium-sized shrimp, cleaned
500g of cleaned octopus
1/4 cup of black olive slices
1 medium onion (100g), finely chopped
1 small green pepper (100g), finely chopped
1 small red pepper (100g), finely chopped
2 stalks of celery (160g) finely chopped
1/2 cup of olive oil (120ml)
1/2 teaspoon of mustard
2 tablespoons of lemon juice
1 tablespoon of salt or to taste
1 pinch of black pepper
Place the squid at the top of a steamer or couscous cooker with boiling water
Cover and steam in high heat until tender (about 5 minutes). Reserve
Cook the shrimp the same way. Reserve
Put the cleaned octopus in a pressure cooker, cover it with water, close it, and bring to a boil when the pot starts to whistle
Reduce the heat and cook for 5 minutes
Turn off the heat, wait for all the pressure to release, then open the pot
Drain and reserve
Cut the squid into 0.5cm wide strips and the octopus into small pieces
Place them in a large salad bowl with the other ingredients
Mix delicately, taste the seasoning, and add more salt if necessary
Let it cool and serve at room temperature
381 calories per serving
