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Seafood salad

Second course

tempoready in: 30 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Clipsò + Precision

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INGREDIENTS FOR 4 PEOPLE

300gr calamari rings,

20 prawns,

8 scampi tails,

10 well cleaned mussels,

1 small octopus,

10 black olives,

Juice of 1 lemon,

1 clove of garlic,

4 Ecodoses of water,

1 tomato, de-seeded and diced,

1 teaspoon chopped parsley,

Extra virgin olive oil,

salt.

 

PREPARATION

1 Put the mussels in the basket of the cooker with the garlic and parsley, add 2 Ecodoses of water, close and cook for 3 minutes after the hiss. Gradually vent the steam, then open the lid and extract the basket. Detach the mussels from the shells and discard the closed ones.

2 Clean the octopus well and cut it into quarters, then put it in the cooker with the calamari, add 2 Ecodoses of water and cook for 6 minutes from the hiss. Let the steam vent gradually, then open the cooker and add the scampi tails and prawns. Close and cook for another 3 minutes after the hiss. 3 Let the steam vent gradually, open the cooker and drain.

4 Transfer everything into a salad bowl and add the tomato. Emulsify the lemon juice with a little oil and the parsley, toss the salad and serve.

 

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