Provencal Seafood Salad
Ingredients
- 500 gMytilus edulis (cleaned)
- 300 gLoligo vulgaris (in rings)
- 200 gShrimp (peeled)
- 1 pcRed onion (finely diced)
- 1 pcRed bell pepper (finely diced)
- 1 pcApium graveolens (sliced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 100 mlDry white wine
- 1 pcFlat-leaf parsley (chopped)
Method
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.
- 1
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
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
Finely dice the red onion, celery stalk, and red bell pepper. Coarsely chop the flat parsley with a knife.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 24 hours in the refrigerator in an airtight container. Do not freeze.
