Warm seafood salad with potatoes and celery

Ingredients

For 1 serving

• Squid80 g
• Mussels200 g
• Shrimp70 g
• Potatoes200 g
• Celery60 g
• Parsley6 g
• Extra virgin olive oil10 g
• Lemon juice2 tablespoons
• Garlic1 clove
• Saltto taste

Contains: shellfish, celery,

In season: May – September

Method

1. Peel the potatoes and cut them into 2 cm cubes; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 12 minutes, until tender but not falling apart; drain.
2. Meanwhile clean the mussels: scrub the shells under running water and pull off the beard towards the pointed end; discard any open ones that don't close when tapped.
3. Put the mussels in a wide pan with the crushed garlic, cover and cook over high heat for 4 minutes, until they open; discard any that stay closed, shell them and strain the liquid.
4. Bring a small pan of salted water to the boil. Clean the squid and cut it into rings, peel the prawns and remove the black vein; blanch them together for 2 minutes, until opaque, and drain.
5. Wash the celery, remove the strings and slice it thinly; chop the parsley.
6. Combine the seafood, warm potatoes and celery and dress with the oil, lemon juice, parsley, a pinch of salt and a spoonful of the mussel liquid.