|1||Celery stalk; chopped|
|Juice of 1 lemon plus|
|¼ cup||Lemon juice|
|2||Flat leaf parsley sprigs; plus|
|¼ cup||Chopped flat leaf parsley|
|½ pounds||Squid; cleaned|
|1 pounds||Peeled deveined shrimp|
|½ cup||Extra-virgin olive oil|
|½ teaspoon||Chopped garlic|
|1 teaspoon||Creshly ground black pepper|
|¼ cup||Kalamata olives; pitted, sliced thin|
|½ cup||Roasted red peppers; peeled, seeded,|
|And sliced thin|
Fill 4-quart stockpot ¾ full of water. Add bay leaf, celery, onion, juice of whole lemon, 1 teaspoon salt, peppercorns and 2 to 3 sprigs parsley.
Cook over medium-low heat 20 minutes. Strain liquid and return to stockpot.
Bring to slow simmer. Add squid and poach 2 to 3 minutes. While squid is poaching, fill large bowl with ice and add water just to cover. Remove squid from poaching liquid, plunge into ice bath and drain again. Cut into ¼-inch rings, leaving tentacles whole. Poach scallops in poaching liquid 2 minutes, plunge into ice bath and drain. Poach shrimp 2 minutes, plunge into ice bath and drain. Combine ¼ cup lemon juice, olive oil, garlic, ¼ cup chopped parsley, pepper and remaining ½ teaspoon salt and mix well. Add olives and red peppers. Toss mixture with drained seafood until well coated. Chill at least 1 hour before serving. Yields 4 servings.
Each serving: 534 calories; 1451 mg sodium; 294 mg cholesterol; 32 grams fat; 11 grams carbohydrates; 49 grams protein; 0.56 gram fiber Recipe Source: Los Angeles Times - 11-04-1998 Recipe from "Longhi's" by Gabrielle Longhi (Ten Speed Press; $29.95) Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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