INGREDIENTS:
- 1¼ cups (250 grams) cleaned and cut calamari (squid)
- 1½ cups (250 grams) mussels (without the shell)
- 1¾ cups (200 grams) small shrimp cleaned
- 1 stalk celery chopped
- 1 carrot grated
- 5-6 black olives chopped
- ¼ cup (8 grams) Italian parsley chopped
- ¼ cup (56 grams) olive oil
- juice from ½ lemon
Just before serving:
- salt to taste
- Balsamic Vinegar
INSTRUCTIONS:
- In a large pot of boiling water, boil for approximately 55-60 minutes the chopped calamari, remove to a separate medium-sized bowl with a slotted spoon, keeping the pot of boiling water add mussels and cook 10 minutes, remove to the same bowl with the calamari and add the shrimp to the boiling water and boil or 10 minutes, remove to the same bowl. Drain the fish in the medium-sized bowl a second time just to remove excess liquid and let cool.
- Add chopped celery, grated carrot, chopped olives, chopped parsley , olive oil and lemon juice. Gently mix to combine well.
- Refrigerate for at least 2-3 hours to combine flavours.
- Before serving add extra olive oil add salt if necessary, and Balsamic vinegar if desired. Serve with crusty Italian bread. Enjoy!
Source: An Italian In My Kitchen
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