The recipe is absolutely not complicated, but some points are still worth knowing. For example, squid should be pre-filled with boiling water and only then proceed to roasting. It is better to serve the finished salad in a warm form on a warmed plate.
Ingredients
- Squid - 3 carcasses
- Shrimp (cleared) – 300 g
- Cucumbers - 2 pieces
- Tomatoes - 200 g
- Bell pepper - 1 piece
- Olives (dried) – handful
- Olive oil - 2 tbsp.l.
- Vegetable oil - 3 tbsp.l.
- Balsamic vinegar - 2 tsp.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Fill the squid with boiling water for 30 seconds, then transfer to a plate.
Cut the cooled squid and fry for 1.5-2 minutes in a hot frying pan with vegetable oil.
In a separate frying pan, heat the vegetable oil and fry the shrimp for 2-3 minutes on each side.
Chop cucumbers, tomatoes and peeled bell pepper.
Mix squid, shrimp, vegetables and dried olives.
Add salt, ground pepper and olive oil mixed with balsamic vinegar.
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