Prawns and Squid Tufts Salad, fast and delicious
Today I had little time, sunny and warm outside so I thought of a nice seafood salad with prawns and squid. Fast summer dish customizable with the ingredients you want. My guest enjoyed it!
Tip: the prawns can be cleaned more easily before cooking by removing the shell and intestines; I do it later because the shell gives it more flavor in my opinion. I recommend very fresh fish and if you want to cook it a little (especially the squid) make sure it is flash-frozen fish
Preparation time: 10 minutes
cooking time: 20 minutes
Ingredienti per 3-4 persone:
15 squid tufts
Yellow cherry tomatoes or similar (5-6 if slightly large, otherwise ten)
a handful of salted capers
some leaves of fresh mint and basil
Taggiasca olives in oil to taste (or black olives)
pitted green olives
salt and pepper
extra virgin olive oil
Bring to boil a pan of lightly salted water, peel the potatoes, cut them into cubes and cook. Drain and let cool.
In the meantime, place the parchment paper on a plate, place the prawns and tufts, a sprinkle of oregano, a drizzle of oil. Bake, turn on the oven at 180 degrees for a few minutes. As soon as you see that the shrimp and tufts change color, remove them from the oven. You can remove the tufts (otherwise they become chewy) and continue cooking the shrimp for a few moments if necessary.
Soak the capers for 5 minutes. Wash the tomatoes and herbs well.
Chop capers and basil, cut the tomatoes and chop the green olives. Shell the prawns and remove the black fillet. You can leave the tufts whole or cut them half in two or more pieces, or make a mix like I did.
In a salad bowl, arrange the potatoes, shrimps and tufts, Taggiasca olives, chopped capers and herbs, green olives, tomatoes, a sprinkling of oregano, extra virgin olive oil and salt, mix well.
Serve with ground pepper and some fresh mint leaves chopped by hand.
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