Warm seafood salad with squid, prawns and potatoes

Ingredients

For 1 serving

• Squid120 g
• Shrimp100 g
• Potatoes200 g
• Celery50 g
• Green olives15 g
• Parsley5 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish, celery

Method

1. Wash and peel the potatoes and cut them into cubes of about 2 cm; put them in cold water, bring to the boil, salt and cook for 12 minutes, until tender but not falling apart. Lift them out with a slotted spoon and keep the water on the heat.
2. Meanwhile clean the squid: pull off the head, remove the innards, quill and skin, rinse well and cut the body into rings about 1 cm wide; peel the prawns and remove the dark vein.
3. Bring the potato water back to the boil and blanch the squid for 3 minutes and the prawns for 2 minutes, until white and firm; drain.
4. Wash the celery, remove the strings and slice it thinly; pit the green olives and slice them into rings; chop the parsley.
5. Combine the potatoes, squid, prawns, celery and olives in a bowl while still warm; dress with the oil, lemon juice, parsley, salt and black pepper, toss and serve lukewarm.