An Italian-style seafood salad with separately cooked squid, shrimp and mussels, crisp celery and lemon.
60 gCalamari
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60 gMussels
60 gShrimps
50 gCelery
6 gParsley
1 tbspLemon Juice
2 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Check the cleaned squid for cartilage and slice into 5 mm rings. Check the shrimp are peeled and deveined and the mussel meat is free of shell fragments. Keep the seafood chilled until cooking.
Bring a pan of water to a gentle boil. Add the squid rings and cook for 1-2 minutes until opaque and just firm. Remove with a slotted spoon and drain.
Return the water to a gentle boil and add the shrimp. Cook for 2-3 minutes until opaque and firm, then remove and drain.
Add the raw shelled mussel meat to the simmering water and cook for 4-5 minutes until opaque, plump and fully cooked. Seafood should reach 63°C (145°F); continue cooking as needed. Drain and let all seafood cool briefly.
Thinly slice the celery and chop the parsley. Whisk the lemon juice and oil with salt and pepper. Gently toss with the seafood, celery and parsley. Serve immediately or chill promptly until serving.