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Ingredientes
- 1 x bay leaf
- 1 x celery stalk minced
- 1 x onion minced Juice of 1 lemon plus
- 1/4 c. lemon juice
- 1 1/2 tsp salt
- 5 x black peppercorns
- 2 x flat-leaf parsley sprigs plus
- 1/4 c. minced flat-leaf parsley
- 1/2 lb squid cleaned
- 1 lb scallops
- 1 lb peeled deveined shrimp
- 1/2 c. extra-virgin extra virgin olive oil
- 1/2 tsp minced garlic
- 1 tsp freshly-grnd black pepper
- 1/4 c. Kalamata olives pitted, sliced thin
- 1/2 c. roasted red peppers peeled, seeded, and sliced thin
Direcciones
- 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.
- 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.
- 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.
- 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% |
