Elements
Small squid, 2
Calamaretes, 2oog
Mussels, 300 g
Clams, 300 g
Shrimp or prawns, 200 g
Olive oil, salt and lemon to style
Washed and chopped parsley, 3 or 4 tablespoons
Preparation
– Clear the squid.
– Take the pinnacle and pull slowly to take away the viscera.
– Separate the tentacles from the pinnacle of the squid and take away a cartilaginous ring that they’ve within the heart of the tentacles and separate them into two or 4 elements from one another.
– Take away the “squid feather” from the tube, flip it over as if it have been a stocking and take away all the inside fats.
– Return it to its unique place and boil in loads of water till tender. (about 35 minutes)
– Proceed in the identical manner with the squid with out separating the tentacles.
– Boil in a separate pot since they require much less cooking time.
– Soak the clams and mussels for a couple of hours in contemporary water with salt, altering the water a few instances.
– Scrape the balbas with a knife and take away the burrs they often have.
– Warmth a large pot and place the bibalbos little by little.
– Take away as they open and add extra till they’re gone.
– Take away the balbas and discard them.
– Clear the prawns or shrimp, eradicating the heads, legs, cornea and tail.
– If they’re prawns, open them a bit on the again with a knife and take away a form of black vein (digestive system).
– Minimize the squid tubes into slices.
– Combine the seafood, season with olive oil, salt and lemon, placed on a platter, sprinkle with parsley and serve.
