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Raciónes: 4

Ingredientes

Cost per serving $5.41 view details

Direcciones

  1. Fill 4-qt stockpot 3/4 full of water. Add in bay leaf, celery, onion, juice of whole lemon, 1 tsp. salt, peppercorns and 2 to 3 sprigs parsley. Cook over medium-low heat 20 min. Strain liquid and return to stockpot. Bring to slow simmer. Add in squid and poach 2 to 3 min.
  2. While squid is poaching, fill large bowl with ice and add in water just to cover. Remove squid from poaching liquid, plunge into ice bath and drain again. Cut into 1/4-inch rings, leaving tentacles whole. Poach scallops in poaching liquid 2 min, plunge into ice bath and drain. Poach shrimp 2 min, plunge into ice bath and drain.
  3. Combine 1/4 c. lemon juice, extra virgin olive oil, garlic, 1/4 c. minced parsley, pepper and remaining 1/2 tsp. salt and mix well. Add in olives and red peppers. Toss mix with liquid removed seafood till well coated. Refrigerateat least 1 hour before serving.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 390g
Recipe makes 4 servings
Calories 543  
Calories from Fat 280 52%
Total Fat 31.59g 39%
Saturated Fat 4.56g 18%
Trans Fat 0.0g  
Cholesterol 342mg 114%
Sodium 1333mg 56%
Potassium 849mg 24%
Total Carbs 11.67g 3%
Dietary Fiber 1.5g 5%
Sugars 1.98g 1%
Protein 51.71g 83%
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