Seafood salad is a traditional starter in Greek homes at any time of the year. This is my Dad’s recipe and my kids’ favourite. I’m plant-based so wouldn’t eat this but I like to showcase all the family’s tastes here.
400g cleaned squid with tentacles
300g fresh large prawns, peeled & deveined
12 fresh mussels, beards removed & washed
12 fresh clams, shells scrubbed & washed
1 large onion, peeled & sliced
½ yellow pepper & ½ red pepper, stems removed, cored and cut into thin strips
2 cloves garlic, crushed
2 celery sticks, thinly chopped
1 carrot, peeled & cut into thin strips
6 tbsp extra virgin olive oil
3 tbsp white wine vinegar
fresh flat leaf parsley, finely chopped
sea salt & freshly ground black pepper
lemon wedges to serve
Place the squid in a large pan of boiling water and cook for 20 mins, add the prawns, mussels and clams and cook for a another 3 minutes. Drain and cool under cold running water.
Cut the squid into thin strips, ½cm thick and chop the tentacles in half. Place the squid, prawns, mussels and clams into a serving bowl.
Add the rest of the ingredients, dress with olive oil and white wine vinegar, season with sea salt and black pepper and sprinkle with freshly chopped parsley. Leave to marinate for a few hours to absorb the flavours.
Serve cold with lemon wedges and plenty of crusty bread. Enjoy.
Photograph ©Peter Broadbent.