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Seafood
salad
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150 gr. (6 oz)
squid rings
-
100 gr. (4 oz)
peeled white shrimps
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200 gr. (8 oz)
small size octopus, cut into little pieces
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400 gr. (16 oz) cleaned mussels
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olive
oil
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parsley,
finely chopped
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juice
of 3 lemons
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salt and pepper
Boil the molluscs (squid and octopus) and the
crustaceans (shrimps) separately in plenty of salted water. Aside, open
the mussels. Put everything onto the serving dish and, when cold, add
the olive oil, lemon juice, finely chopped parsley and pepper. Marinate
for a couple of hours before serving.
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