A classic tavern meze where shrimp, calamari, and mussels meet lemon, olive oil, and fresh parsley. Served cold, this salad is favored as a starter dish at special gatherings.
Boil the shrimp, squid, and mussels separately in boiling water for a short time, then transfer them immediately to ice water.
Chop the drained seafood into suitable sizes and place in a large bowl.
Add the red onion and parsley and mix gently.
Drizzle in the lemon juice and olive oil and mix; let rest in the refrigerator for at least 30 minutes before serving.
Important: Don't overcook the seafood; squid and shrimp turn tough and rubbery within just a few minutes. Allergen: contains shellfish (shrimp, mussels, squid).
If you plunge the seafood into ice water right after boiling, it stops cooking and the texture stays firm. If you prepare the salad a day ahead, the flavors blend together better.
Admin DadaGastro · verified in test kitchenAnnemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. Kızım da yardım etti, birlikte yapmak keyifliydi. İlk denememde biraz tedirgindim ama sonuç harika oldu.
Uzun zamandır ilk kez bu kadar rahat bir tarif yaptım.
Bu miktar kaç kişilik oluyor, biraz belirsiz kaldı? Tarifte glutensiz un kullanılabilir mi acaba?
Eline sağlık, tam kıvamında olmuş. Sofrada hemen bitti, çok beğenildi.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.