Seafood and vegetable salad

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.

Preparation

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.