800 g seafood (e.g. shrimp, scallop, small squid, baby octopus, mussels, clams)
1 clove of garlic
juice of 1 lemon
3 tablespoon extra virgin olive oil
2 tablespoon flat leaf parsley, finely chopped
salt and freshly milled pepper
salad for garnish (spinach or mix salad leaves)
lemon for garnish
Method
Pour the lemon juice over the garlic and leave to infuse for 1 hour. Then remove the garlic.
Prepare the seafood – chop the squid into rings, prepare mussels and clams before cooking. Rinse the seafood and let drain well. Cook the seafood in a little water stirring slowly for about 5-7 minutes until it is very soft. Squid and octopus usually takes the longest time to cook. Discard any mussels and clams which do not open once they have been cooked.
Mix the lemon juice, olive oil, parsley, salt and pepper. Turn the seafood in the sauce until coated, and leave in the fridge for at least 1 hour for the flavours to develop.
In case of using salad leaves for serve, place the seafood on leaves with a little bit sauce. It is recommended to use more sauce servicing seafood as a separate dish.
