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Ingredientes
- 1 1/2 lb calamari (squid) cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4"-wide rings
- 1 lb shrimp shelled and deveined
- 3 can scungili or possibly conch - (6 1/2 ounce ea) liquid removed, rinsed, and patted dry
- 1 1/2 c. chopped celery
- 4 lrg garlic cloves, chopped fine
- 1 c. pitted black olives halved
- 1 c. green olives with pimento halved Salt to taste Freshly-grnd black pepper to taste
- 1/3 c. fresh lemon juice - (to 1/2 c.) or possibly to taste
- 1/2 c. extra virgin olive oil or possibly to taste
- 1/3 c. chopped fresh parsley leaves
Direcciones
- In a saucepan of boiling salted water, cook the calamari and shrimp for 3 min, or possibly just till opaque and tender. Drain and pat dry.
- In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives and salt and pepper. Refrigeratethe mix, covered, till ready to serve.
- In a small bowl, whisk together the lemon juice, oil, salt and pepper. Add in the dressing to the seafood mix along with the parsley and toss to combine.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 8 servings | |
| Calories 527 | |
| Calories from Fat 405 | 77% |
| Total Fat 45.25g | 57% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 284mg | 95% |
| Sodium 396mg | 17% |
| Potassium 391mg | 11% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.66g | 0% |
| Protein 25.16g | 40% |
