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    Marinated Seafood Salad

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    Marinated Seafood Salad

    • Preparation time: 45 minutes
    • Cooking time: 15 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 2 shallots, finely diced
    • 2 tbsp finely chopped parsley
    • 2 tbsp white wine vinegar
    • 9 tbsp extra virgin olive oil
    • ½ tsp dried chilli flakes, or to taste
    • Freshly ground black pepper
    • 1 kg fresh mussels
    • 1 clove garlic, chopped
    • 3 tbsp extra dry vermouth
    • 340g cleaned fresh squid
    • 450g raw whole tiger prawns


    1. Mix half the shallot, the parsley, vinegar and 6 tbsp olive oil in a non-corrodible bowl. Season with the chilli and pepper. Whisk and set aside.
    2. Wash the mussels under cold water pulling away their tough beards. If any shells are open, tap sharply. If they do not close, discard. Heat 1 tbsp olive oil in a wide pan over a medium heat and sauté the remaining shallot and the garlic for 3 minutes. Add the vermouth and increase the heat. As soon as it boils, add the mussels and cover. Cook for 5 minutes, giving the pan a few good shakes. As soon as the mussels have opened, tip into a colander. Leave until cold enough to handle, then remove the mussels from their shells. Mix into the parsley marinade.
    3. Meanwhile, preheat a griddle pan over a high heat. Rinse the squid under cold water, pat dry and cut into thick rings. Peel the prawns and make a small incision down their backs to remove the digestive cords. Rinse under cold water, drain and pat dry.
    4. Toss the squid in 1 tbsp olive oil and grill over a high heat for a minute or until opaque. Mix into the marinade. Coat the prawns in 1 tbsp oil. Grill for 3-4 minutes, turning half way through. Add to the squid and mussels. Adjust the seasoning. Chill until needed.

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