On every holiday, this salad makes a real splash! Guests are surprised by the unusual taste and bright appearance of the dish. I usually use yellow bell pepper, but with different colors it also turns out beautifully.
Ingredients
- Squid - 2 carcasses
- Mussels (pickled) – 150 g
- Octopus (tentacles) – 200 g
- Bell pepper (yellow) – 2 pieces
- Garlic - 3 clove
- Greenery (any) – a couple of twigs
- Olive oil - 30 ml
- Lemon juice - 2 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Boil the squid in salted water for 2 minutes and put it on a plate to cool.
Boil water in a separate saucepan, lower the octopus tentacles and cook for 10 minutes.
Cut the cooled seafood into small pieces.
Peel the bell pepper and cut into thin strips.
Mix the bell pepper, lemon juice, salt and garlic passed through the press. Cover with a lid and leave to marinate for half an hour.
Add mussels, squid, octopus, ground pepper and finely chopped herbs.
Season the salad with oil and mix.
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