Ingredients
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1 kg fresh black Mussels
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1 kg prawns 21/30 cleaned, only keep the tails
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1/2 kg small squid, cleaned and thinly sliced
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1 pack of mixed lettuce
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15 cherry tomatoes, cut in half
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1/2 bunch spring onion, finely chopped
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1 sweet red pepper, thinly sliced
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2 tablespoons pine nuts
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5 dried apricots, thinly sliced
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1 red onion, thinly sliced
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2 tablespoons olive oil
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Ingredients for the sauce:
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2 tablespoons mayonnaise
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1 tablespoon ketchup
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1 tablespoon Worcestershire sauce
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1/3 teaspoon sweet paprika
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Zest of 1 orange
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Juice of 1 orange
Instructions
Boil the prawns in salted hot water for 4 minutes. Put them in iced water immediately after to stop the cooking process. Fry the mussels in a little olive oil using a small saucepan for 2 minutes. Douse with some white wine and cover. Cook for 3 to 4 minutes until the mussels open. Heat olive oil in a frying pan on a medium to high heat and then add the squid. Turn up the heat and simmer for 3 to 4 minutes. Then add some of the spring onion and season with salt and pepper. Cook for another 2 minutes and remove from the heat. Change pans to allow them to cool faster.
Put the lettuce on a large platter and add the rest of the ingredients – the spring onion, cherry tomatoes, apricots, sweet red pepper, mussels, squid, prawns, red onion and pine nuts.
Finally, drizzle with the sauce and serve.
Bon appétit!
