INGREDIENTS 1 kg mussels 300 gr fresh octopus 300 gr calamari 300 gr shrimp lemon juice (from 3 lemons) 6 tbsp Horio Organic Extra Virgin Olive Oil 50 gr Horio Red Vinegar 30 gr chopped parsley 3 garlic cloves 1 red pepper, chopped into round shapes 150 gr Kalamata olives Salt, pepper | | DIRECTIONS- We wash the octopus, remove its tooth and separate the tentacles from its body
- We wash the calamari and carefully remove the head, ink and insides; we wash, inside and out, with running water
- In a pot, boil 1 liter water with the lemon juice from 1 lemon, the vinegar and ½ tsp salt
- Add the octopus and the calamari and boil at medium heat for 15-20 minutes, until they are soft
- In a separate pot, we boil mussels in 250 ml (1 cup) water and pour ½ a lemon’s juice
- We clean the shrimp and boil in salted water with ½ a lemon’s juice for 5 minutes
- Drain the shrimp and allow to cool
- We chop the octopus and calamari into small pieces and add all seafood into a bowl
- Mix in parsley, garlic and the red pepper; pour lemon juice (from 1 lemon) and Horio organic olive oil
- For an even more flavorful salad, add the Kalamata olives and serve
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