Slice the body and chop the head of the squids. Put them in a saucepan with the wine, one garlic clove, salt and black pepper. Cover the saucepan and let the squids simmer for 15 minutes. Then, with a perforated spoon, take them out of the saucepan and put them in a bowl. Put in the saucepan the scallops or the mussels, let them simmer for 3-4 minutes and when softened, take them out with a perforated spoon and put them in the bowl with the squids. Then, simmer the shrimps, not peeled, for 2-3 minutes and when their shells starts getting pink, peel them, slice them and put them in the bowl together with the other ingredients. Heat the seafood broth until reduced to 1/3 cup and then pour over the seafood over. Add 1 garlic glove to the salad, as well as the Extra Virgin Olive Oil XENIA and the remaining ingredients, season and mix well. Let the salad marinate for at least ½ hour and serve it with country bread.
Ingredients
- ½ kg squids
- 1 cup dry white wine
- 2 cloves garlic, chopped
- Salt
- Freshly grounded pepper
- 400 g scallops or mussels
- 6 big, fresh shrimps
- 1 red and 1 green pepper,diced
- 3 sundried tomatoes in oil,finely chopped
- 1/3 cup extra virgin olive oil XENIA
- ¼ cup lemon juice
- ½ tsp cayenne pepper
- ¼ cup chopped parsley