Mediterranean Pickled Seafood Salad
Deon discovered this gem of a recipe years ago in a recipe book by Marie Claire and it has been a favourite since then. We invited friends over for dinner and he prepared the salad as a starter.
Ingredients
62,5 ml olive oil
125 ml white wine vinegar
165 ml dry white wine
3 cloves garlic, thinly sliced
500 g black mussels, cleaned and debearded
1 kg baby octopus, cleaned
1 kg baby calamari (or rings)
500 g raw prawns, peeled and deveined, tails left intact
Zest of 1 lemon
Zest of 1 orange
125 g sun-dried tomatoes in oil
4 spring onions, sliced
1 tablespoon thyme leaves
1 tablespoon basil leaves, shredded
62,5 ml lemon juice
Crusty bread, to serve
Lemon wedges, to serve
Method
Place the olive oil, vinegar, white wine and garlic in a saucepan. Bring to the boil and simmer over a low heat for 10 minutes. Add the mussels and cook for 5 minutes or until the shells open. Remove the mussels from the pan, discarding any that have not opened, and remove the meat from the shells, placing it into a large bowl. (Leave a few in the shell for presentation.) Add the octopus to the pickling liquid and cook for 40 minutes or until tender. Remove and add the calamari and prawns and cook for 5 minutes. Drain and discard the liquid. Add the zests, tomatoes (with their oil), spring onions, thyme, basil and lemon juice to the seafood and mix to combine. Cover and refrigerate for 24 – 48 hours. Return to room temperature and serve with crusty bread and lemon wedges. Serves 4.
Comments
Mediterranean Pickled Seafood Salad — 12 Comments
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