That is impressed by a easy however fantastic seafood salad I cooked in Sri Lanka utilizing blue river prawns and squid. I’ve included a wider vary right here.
Timings
Prep time: quarter-hour
Cook dinner time: quarter-hour
Serves
4
Substances
150g stay mussels, scrubbed and debearded250g cuttlefish, cleaned and lower into tough 2cm squares4 scallops, shuckeda handful of sea beet, sea aster or samphire4 oysters, shucked however nonetheless within the shell
For the dressing
1 purple chilli, finely chopped, seeds and all2 spring onions, finely chopped100ml olive or rapeseed oil25ml cider vinegar
Methodology
Put the mussels in a pan with 100ml water, cowl and cook dinner over a excessive warmth for a couple of minutes till all of the shells have opened. Discard any that don’t. Utilizing a slotted spoon, switch the mussels to a plate, then add the cuttlefish and scallops to the liquid and cook dinner for a minute, stirring repeatedly. Take away from the warmth and switch the seafood to a separate plate, reserving the liquid.Pressure the liquid by means of a positive sieve, return to the pan and simmer till you could have about 1 tbsp left. Whisk this along with the dressing components in a bowl, and season.Blanch the seashore greens in boiling water for 10 seconds, then drain and refresh beneath the faucet.Take away the mussels from their shells and add to the dressing with the scallops and cuttlefish. Prepare on plates with the seashore greens, spoon over any remaining dressing and prime with an oyster.
