Pan-Seared Seafood Antipasti
Ingredients
- 300 gLoligo vulgaris (in rings)
- 200 gShrimp (peeled)
- 400 gMytilus edulis (cleaned)
- 3 pcGarlic (thinly sliced)
- 50 mlExtra virgin olive oil
- 100 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 100 gSolanum lycopersicum esculentum M. (halved)
- 1 pcFlat-leaf parsley (chopped)
- 1 pcHot chili pepper (seeded and chopped)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Clean the mussels. Cut the calamari into even 1 cm rings. Pat the shrimp dry so they sear properly without boiling.
- 2
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
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
Add the mussels and cherry tomatoes. Deglaze with white wine. Cover immediately to trap the steam and open the shellfish.
- 5
Remove the lid. Let the juices reduce by half. Add lemon juice and flat parsley. Stir vigorously so the oil and juices emulsify.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Reheated seafood loses its tender texture.
