Pan-Seared Seafood Antipasti

Tender calamari and pearly shrimp sautéed in garlic oil. The sea juices released by the mussels create a briny, glossy sauce that coats every piece.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 325
• Protein: 33 g
• Carbs: 7 g
• Fat: 16 g

Ingredients

• 300 g Loligo vulgaris ( in rings )
• 200 g Shrimp ( peeled )
• 400 g Mytilus edulis ( cleaned )
• 3 piece Garlic ( thinly sliced )
• 50 ml Extra virgin olive oil
• 100 ml Dry white wine
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 100 g Solanum lycopersicum esculentum M. ( halved )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Hot chili pepper optional ( seeded and chopped )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Seafood preparation

   Clean the mussels. Cut the calamari into even 1 cm rings. Pat the shrimp dry so they sear properly without boiling.

2. Oil infusion

   In a large pan, heat the olive oil. Brown the sliced garlic and chili without burning them. The oil should be fragrant and shimmering.

3. High-heat searing

   Toss the calamari and shrimp into the smoking hot pan. Sear for 2 minutes until the flesh becomes opaque and firm to the touch.

4. Deglaze and open

   Add the mussels and cherry tomatoes. Deglaze with white wine. Cover immediately to trap the steam and open the shellfish.

5. Final binding

   Remove the lid. Let the juices reduce by half. Add lemon juice and flat parsley. Stir vigorously so the oil and juices emulsify.

Chef's tips

• Do not overcook the calamari, or they will turn rubbery: as soon as they turn white, they are done.
• Use a stainless steel or cast iron pan to get a good sear on the seafood juices.

Storage

Consume immediately. Reheated seafood loses its tender texture.