Cooking time : 20 minutes
For the broth:
4 cups water
2 teaspoons salt
2-3 bay leaves, 1 teaspoon black pepper, 1 small onion.
For the salad:
2 stalks of celery, 1 large yellow or orange pepper, 300 grams of tomatoes, ½ cup leeks.
300 grams shrimp, 300 grams mussels, 300 grams squid cut into rings, 1/4 cup high quality olive oil, Juice of 1-2 lemons, Salt and black pepper to taste.
1. Place the shrimp and mussels in the prepared brine, defrosted beforehand, cover and bring to a boil. Turn off the heat so that they become fragrant.
Boil the cleaned squid in salted water for 1 minute, cut into rings after cooling.
2. Prepare the vegetables: peel the yellow pepper from the seeds and cut into cubes, cut the small tomatoes into 4 pieces.
3. 3. Slice celery stalk very thinly, chop green onions.
Squeeze the juice out of the lemon, removing all the seeds.
Place diced peppers, tomatoes and celery in a large bowl.
Put the cooled seafood in the bowl with the vegetables.
5. Finally, add a little salt, half the lemon juice, and olive oil. Stir everything well.
Finally, add chopped onions and put the seafood and vegetable salad out in the cold.
It is better to let this salad stand for half an hour before serving.
Enjoy your appetite.