Christmas eve scungilli seafood salad

Indulge in the festive flavors of Christmas Eve with a delectable scungilli seafood salad. Perfect harmony of fresh seafood and zesty dressing.

Ingredients:

• 820g Canned Scungilli (sliced conch)
• 680g Calamari Rings (uncooked, frozen)
• 450g Shrimp (cooked, frozen)
• 5 pieces Celery Stalks (sliced bite sized)
• 170g Black Olives (small, pitted and halved)
• 2 handfuls Capers (salted and rinsed)
• 1 piece Garlic (one clove, minced)
• 15 sprigs Fresh Parsley (chopped)
• 3 Lemons
• 30g Extra Virgin Olive Oil
• Salt and pepper to taste
• 1 dash Crushed red pepper flakes (optional)

Instructions:

1. Thaw and wash calamari. Boil in water for half a minute. Take out from the boiling water and wash with cold water. Let it dry.
2. Thaw and take off the shells from the tails of the shrimp.
3. Wash and let the scungilli dry.
4. Mix all components in a big bowl. Squeeze two lemons and add the juice along with olive oil. Season with salt and pepper. Mix the salad.
5. Chill for at least one hour, but no longer than overnight, mixing occasionally to let the salad marinate.
6. Present in small plates or bowls with lemon slices.

Summary:

• Calories: 2698 kcal
• Fat: 70 g
• Protein: 423 g
• Carbs: 90 g
• Potassium: 5395 mg
• Magnesium: 2428 mg