← Nouns Cooking · Italian

Ingredients

• 500 g Mussels, scrubbed and debearded
• 500 g Clams
• 400 g Squid, cleaned, bodies cut into rings
• 300 g raw prawns, peeled and deveined
• 2 celery sticks, 1 for poaching, 1 thinly sliced
• 1 Carrot, halved
• 1 Bay leaves
• 2 cloves Garlic, lightly crushed
• 60 ml dry white wine
• 1½ lemons, juiced
• 6 tbsp extra virgin olive oil
• 1 handful Parsley, finely chopped
• 1 pinch Chilli flakes (optional)
• Salt

Method

1. Soak the clams in cold, well-salted water for 30 min so they spit out any sand, then rinse.
2. Simmer a pan of salted water with one celery stick, the carrot and bay leaf for 10 min. Poach the squid for 1–2 min, until just opaque, and lift it out. Poach the prawns for 2 min, until pink. Cool both.
3. Put the mussels and clams in a large pan with the garlic and wine. Cover and cook over high heat for 3–5 min, shaking, until they open. Discard any that stay shut. Shell most of them, keeping a few in the shell for looks.
4. Whisk the lemon juice, oil, chilli and a pinch of salt. Toss with all the seafood, the sliced celery and the parsley.
5. Cover and chill for 1 hour so the flavours mingle. Take it out 10 min before serving and give it a final toss.

Tips

• Cook squid either very briefly or for 30 min or more; anything in between turns it rubbery.
• Keep it chilled and eat within a day.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano