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Refreshing Seafood Salad for Summer

Name: Refreshing Seafood Salad for Summer
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 300g of cleaned shrimp; 200g of squid cut into rings; 150g of cleaned mussels; 1 red bell pepper, chopped; 1 chopped red onion; 1/2 cup of chopped parsley; Juice of 2 lemons; 3 tablespoons of olive oil; Salt and pepper to taste

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories245 kcal

Resumo para quem tem pressa

"This seafood salad combines tender shrimp, soft squid rings, and mussels opened in the pan with red bell pepper, red onion, and a lemon-olive oil dressing. An aromatic celebration of seafood perfect for hot days."

Refreshing Seafood Salad for Summer

O Que Você Precisa Saber

- The gradual cooking in stages respects the specific thermal point of shrimp, squid, and mussels in salted water. - Discarding any mussels that do not open their shells during cooking ensures safety and freshness at the table. - The shock in cold water interrupts the residual heat, preserving the delicate texture of each marine variety.

Ingredients

Main Course

300g of cleaned shrimp
200g of squid cut into rings
150g of cleaned mussels
1 red bell pepper, chopped
1 chopped red onion
1/2 cup of chopped parsley
Juice of 2 lemons
3 tablespoons of olive oil
Salt and pepper to taste

Instructions

Main Course

In a large pot, place water to boil and add salt.

Add the shrimp and squid and cook for about 5 minutes until they turn pink.

Next, add the mussels for about 5 minutes or until they open.

Pour the cooked clams into a bowl with cold water to stop the cooking process.

In a separate bowl, mix the bell pepper, onion, and parsley.

Drain the shellfish and add to the vegetable mixture.

In a small container, mix the lemon juice, olive oil, salt, and pepper.

Pour the dressing over the salad and mix gently until incorporated.

Let marinate in the refrigerator for 10 minutes before serving.

Serve the salad cold, decorated with more parsley, if desired.

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Chef Tips

- Clean the mussel shells well under cold water with a small brush and remove the byssus (beard) before cooking. - Drain the shellfish very well after the cold water bath so as not to dilute the olive oil and lemon sauce. - Mix the shellfish with the chopped vegetables delicately using two large spoons so as not to break the squid.

Variations

- Add sliced cooked octopus tentacles to compose a classic complete seafood salad. - Add 2 tablespoons of chopped drained capers to bring out more pronounced salty and acidic notes. - Incorporate small cubes of Japanese cucumber to add more fresh crunch to the vegetable mixture.

Substitutions

- Fresh mussels in the shell can be replaced by pre-cooked cleaned frozen mussel meat. - The chopped red bell pepper can be replaced by ripe Italian tomato without seeds cut into small cubes. - Extra virgin olive oil can be replaced by avocado oil or herb-infused olive oil.

How to Store

Store the salad in a ceramic bowl or a tightly covered glass jar in the refrigerator for up to 2 days. As seafood absorbs lemon, readjust a pinch of fresh extra virgin olive oil before serving again.

Can You Freeze It?

It is not indicated to freeze the salad after it is ready, as the onion and bell pepper wilt and the shellfish become spongy. It is recommended to cook and consume the salad fresh, taking advantage of the integrity of the seafood.

What to Serve With

It is excellent served alongside crunchy garlic bread, saltine crackers, or root chips baked in olive oil. To accompany as a drink, bet on Alvarinho white wine, cold pilsner beer, or cashew juice.