Seafood salad
Second course
ready in: 30 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
300gr calamari rings,
20 prawns,
8 scampi tails,
10 well cleaned mussels,
1 small octopus,
10 black olives,
Juice of 1 lemon,
1 clove of garlic,
4 Ecodoses of water,
1 tomato, de-seeded and diced,
1 teaspoon chopped parsley,
Extra virgin olive oil,
salt.
PREPARATION
1 Put the mussels in the basket of the cooker with the garlic and parsley, add 2 Ecodoses of water, close and cook for 3 minutes after the hiss. Gradually vent the steam, then open the lid and extract the basket. Detach the mussels from the shells and discard the closed ones.
2 Clean the octopus well and cut it into quarters, then put it in the cooker with the calamari, add 2 Ecodoses of water and cook for 6 minutes from the hiss. Let the steam vent gradually, then open the cooker and add the scampi tails and prawns. Close and cook for another 3 minutes after the hiss. 3 Let the steam vent gradually, open the cooker and drain.
4 Transfer everything into a salad bowl and add the tomato. Emulsify the lemon juice with a little oil and the parsley, toss the salad and serve.
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