calc7 oz (220 g) of small cuttlefish or squid
calc7 oz (220 g) of medium-size shrimp or green, uncooked prawns, shelled
calc2 lbs (1 kg) of mussels
calc2 lbs (1 kg) of fresh clams or 2 cans of UNICO Baby Clams
calc370 ml of UNICO Roasted Pepper - Sliced
calc ½ cup (2 oz) of UNICO Pitted Ripe Olives
calc1 tbsp of UNICO Capers, drained
calc 1/3 cup (100 ml) of PRIMO Extra Virgin Olive Oil
calc1 tbsp of chopped parsley
calc1 tbsp of chopped chives
calc1 juice of lemon
salt to taste
freshly ground pepper
calc info

recipe image



Remove the head and beak from the squid and clean out the insides. Wash under cold running water and rub off spotted outer skin. Cut the tentacles of the squid into small pieces and the body into small dice. Cook in boiling water with the shrimp for a few minutes or until shrimp turn pink in color; drain.

Clean mussels and steam them in a large covered stockpot over moderate heat for several minutes to open them. Discard any that do not open. Remove the mussels from their shells.

Mix all the fish together in a salad bowl. Add the olives, capers and pepper strips. To make the dressing, dissolve salt in lemon juice and whisk thoroughly into the oil. Pour the dressing over the salad and toss. Adjust seasoning with salt and pepper. Sprinkle with parsley and chopped chives, if desired.


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