Seafood cocktail
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 1 green pepper
- 1 red pepper
- 0.5 soft onion
- 1 lb mussels
- 0.5 lb monkfish or white fish
- 0.5 lb shrimp
- 0.5 lb cooked octopus
- 8 tbsp GOYA® Robsto Extra Virgin Olive Oil
- 2 tbsp apple cider vinegar
- 1 bunch fresh parsley
- Carmencita black pepper to taste
- salt to taste
- To serve:
- Fresh bread or breadsticks
PREPARATION
1
First, we're going to cook all the seafood. Clean the mussels well and steam them. Once they are ready, remove from the heat and leave to cool a little and then deshell. Put to one side.
2
Steam the monkfish and octopus separately and do the same with the prawns. Put to one side.
3
Now dice the peppers and peeled onion.
4
To make the dressing, add the GOYA® Robusto Extra Virgin Olive Oil, the vinegar, and the chopped parsley and season to taste. Mix together well using a whisk until emulsified. Add the chopped peppers and onion along with the seafood and stir well to mix with the other ingredients and the dressing.
5
It is best to served chilled, so we recommend you leave it for at least a couple of hours in the fridge before serving. It can be served with some bread or breadsticks.
