Prepared by combining shrimp, mussels, and calamari in an olive oil and tomato sauce casserole, this recipe is a filling main dish that brings different seafood together in a single pot. It stands out both visually and in flavor on guest tables.
Sauté the onion and garlic in olive oil, add grated tomato and tomato paste along with red pepper flakes and salt, and cook over low heat for 10 minutes.
Add the squid, sliced into rings, to the sauce and let it cook over low heat for 10 minutes.
Add the shrimp and mussel meat and cook for another 5-6 minutes until they change color. Note: if the shrimp is overcooked it becomes tough, so watch for the color change.
Remove from heat and let it rest for a few minutes, then garnish with chopped parsley and serve hot.
Important: Don't add mixed seafood all at once, each has a different cooking time — add the calamari first, and the shrimp and mussels toward the end. Allergen: contains shellfish (shrimp, mussels) and mollusks (calamari).
If you add a few fresh basil sprigs to the casserole at the last minute, it noticeably enriches the sauce's aroma.
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