Provencal Seafood Salad

A mix of firm and tender textures, where pearly squid meets fleshy shrimp. Lemon acidity and red onion bite awaken the briny notes of the shellfish.

• Prep: 25 min
• Cook: 10 min
• Difficulty: Medium
• Calories: 382
• Protein: 36 g
• Carbs: 11 g
• Fat: 19 g

Ingredients

• 500 g Mytilus edulis ( cleaned )
• 300 g Loligo vulgaris ( in rings )
• 200 g Shrimp ( peeled )
• 1 pc Red onion ( finely diced )
• 1 pc Red bell pepper ( finely diced )
• 1 pc Apium graveolens ( sliced )
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 1 pc Flat-leaf parsley ( chopped )

Instructions

1. Cooking the shellfish

   In a pan, toss the mussels with a splash of dry white wine. Cover. As soon as they open, remove them. Shuck and keep the strained juice.

2. Poaching squid and shrimp

   Plunge the squid rings and shrimp into simmering salted water with a bouquet garni. When the squid flesh becomes opaque and firm to the touch, drain immediately.

3. Preparing condiments

   Finely dice the red onion, celery stalk, and red bell pepper. Coarsely chop the flat parsley with a knife.

4. Seasoning and resting

   Mix extra virgin olive oil, lemon juice, grey sea salt, and ground black pepper. Pour over the still-warm seafood so they absorb the marinade. Let rest in a cool place.

Chef's tips

• Do not overcook the squid, otherwise it becomes rubbery. Two minutes is enough.
• Season while the seafood is still warm; the flesh is more porous and absorbs the marinade better.

Storage

Keep for 24 hours in the refrigerator in an airtight container. Do not freeze.