Warm squid, mussel and potato salad with parsley

Ingredients

For 1 serving

• Squid120 g
• Mussels100 g
• Potatoes200 g
• Celery1
• Extra virgin olive oil10 g
• Lemon0.5
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: shellfish, celery,

Method

1. Peel the potatoes, cut them into chunks of about 3 cm and boil them in salted water for 15 minutes from the boil, until a fork goes in easily; drain.
2. Meanwhile clean the mussels: scrape the shells, pull out the beard and throw away any open ones that don't close when tapped. If the squid are whole, remove the head, innards, clear quill and skin; rinse and cut into rings of about 1 cm.
3. Bring a small pan of salted water to the boil and blanch the squid for 3 minutes, until white and opaque; drain.
4. Put the mussels in a wide pan, cover and cook over a high heat for 4–5 minutes, shaking the pan, until they open; discard any that stay closed and take them out of their shells.
5. Wash the celery and slice it thinly; chop the garlic and parsley very finely and squeeze the lemon.
6. Combine the potatoes, squid, mussels and celery; dress with the olive oil, lemon juice, garlic, parsley and a little salt and serve warm.