250g of cleaned squid
500g of medium-sized shrimp, cleaned
500g of cleaned polvo
1/4 cup of black olive, cut into slices
1 medium onion (100g), chopped
1 small green pepper (100g), chopped
1 small red pepper (100g), chopped
2 stalks of celery (160g) chopped
1/2 cup of olive oil (120ml)
1/2 tablespoon of mustard
2 tablespoons of lemon juice
1 teaspoon of salt or to taste
1 pinch of black pepper
250g of cleaned squid
500g of medium-sized shrimp, cleaned
500g of cleaned polvo
1/4 cup of black olive, cut into slices
1 medium onion (100g), chopped
1 small green pepper (100g), chopped
1 small red pepper (100g), chopped
2 stalks of celery (160g) chopped
1/2 cup of olive oil (120ml)
1/2 tablespoon of mustard
2 tablespoons of lemon juice
1 teaspoon of salt or to taste
1 pinch of black pepper
Place the squid on top of a steamer or rice cooker with boiling water
Cover and steam at high heat until tender (around 5 minutes). Reserve
Cook the shrimp in the same way. Reserve
Put the cleaned polvo into a pressure cooker, cover it with water, seal, and bring to a boil
Then reduce heat and cook for 5 minutes
When finished, open the cooker, drain, and reserve
Escrape the polvo, then cut it into small pieces
Place all the ingredients in a large serving bowl, including the squid, shrimp, and polvo
Mix delicately, taste, and add more salt if necessary
Let it cool and serve at room temperature
381 calories per serving
