Salad

Description

Minimum effort — excellent result. Blanch 5 large squid in boiling water, then peel off the membrane and remove the insides. Cut into thin rings. Sauté thin half-rings of onion in vegetable oil, add the squid rings, and stir-fry constantly for 3–4 minutes, remembering to season with salt and pepper at the end. Let cool. Add a can of canned shrimp (or 200 grams of cooked and peeled shrimp) to the squid. Then finely chop crab meat or crab sticks, and add boiled (or canned) mussels. Boil the eggs and chop them finely as well. Mix everything with mayonnaise, taste for salt, and optionally add a pinch of sugar and a drop of lemon juice. Transfer the salad to a serving bowl and sprinkle with olives. Can be served immediately.

Instructions