Seafood cocktail in oil
Description
The recipe won't take much time. I use fresh, not frozen ingredients to prepare this dish. I cook everything separately, and the key is not to overcook them. For the dressing of the seafood salad, I use olive oil with garlic, capers, and chili pepper. 1. Pour olive oil into a saucepan, place over heat and warm up. Peel the garlic and crush it with a knife. Wash the chili pepper and slice it thinly into rings. Mash the capers with a spoon. Wash the lemon and thinly zest its peel. 2. Add garlic, chili, capers, and oregano to the warmed oil. Stir the mixture and cook over low heat for 2 minutes. Remove the saucepan from the heat, then add lemon zest, lemon juice (60 milliliters), and 20 grams of parsley. 3. My octopuses are small (baby octopuses), so I wash them thoroughly. Wash and clean the squid, then slice them into thin strips (5 millimeters wide). Wash the mussels well to remove any sand. 4. Steam the seafood in a steamer for 2–4 minutes. Discard any mussels that haven't opened, and remove and discard one half-shell from each mussel. 5. Arrange the mussels in their shells, octopuses, squid, and whole shrimp on a serving dish. Pour the olive oil-based dressing over the dish and sprinkle with finely chopped parsley. Serve immediately.