For the preparation of chilled seafood, you do not need to have a special culinary talent, since they do not require special and lengthy processing, specific additional ingredients. But the dishes from them enrich the body with a mass of useful substances - from minerals to vitamins. In addition, seafood has a fairly low calorie content, which allows them to regale even for those who seek to lose weight.
Pick your recipe
Whipped pickled seafood
- 200 g of peeled mussels;
- 300 g king prawns;
- 100 g of octopus;
- 2 squid;
- 100 ml of olive oil;
- 1 lemon
- 100 ml of dry white wine;
- a handful of fresh basil;
- salt to taste.
Peel the squid carcasses with a knife, remove the entrails and the chitin ridge from them. Then chop coarsely. Shrimp clear of the head and shell, make a longitudinal incision along the back of them and remove the intestinal vein. Put all the seafood in a colander and wash thoroughly under running water. When they drain, fold into a cup, fill with wine, mix thoroughly and leave for 10 minutes. After the set time, put them in a heated pan with olive oil, fry over medium heat under a lid for 5 minutes. At the very end, salt, pour lemon juice, and sprinkle with chopped basil before serving.
Seafood paella
- 6 tiger shrimps;
- 200 g mussels;
- 100 g of scallop meat;
- bell pepper;
- 1 tomato
- 1 glass of rice;
- 2 glasses of vegetable broth;
- olive oil;
- 2 cloves of garlic;
- parsley greens;
- onion head;
- 1 teaspoon curry;
- salt to taste;
- 100 ml of dry white wine.
Peel the garlic, cut into thin plates and fry in olive oil for a couple of minutes to give off the aroma. Then discard it, and put finely chopped onion and bell pepper in the pan. After 3 minutes, add the peeled and diced tomato. When the sauce thickens a little, add thoroughly washed rice, pour in the wine and mix well. After a couple of minutes, add the curry, half the warm broth, salt and cook over low heat. When the liquid has evaporated, pour in the rest of the broth so that the rice remains in it all the time while cooking. 5 minutes before the end, add scallop meat, peeled shrimp and mussels to the paella. Sprinkle the finished dish with chopped parsley.
Spicy seafood soup
- 100 g of small shrimp;
- 100 g mussels;
- 100 g of small octopuses;
- 100 g squid meat;
- onion head;
- 1 tomato
- 2 cloves of garlic;
- 1 chili pepper
- 2 glasses of water;
- 350 ml of tomato juice;
- 50 ml cream;
- 1 chicken egg;
- a pinch of dried basil, oregano, thyme and rosemary;
- 2 tbsp. tablespoons of lemon juice;
- salt and black pepper to taste.
Peel the shrimps, put them in a colander with the rest of the seafood and rinse thoroughly. When they drain, transfer to a pan, fill with water and bring to a boil. Meanwhile, fry the chopped onions and garlic, add to the pan. In the same pan, simmer the finely chopped skinless tomato. Also, then add it to seafood. Pour tomato juice into a saucepan, put chili pepper, salt and season with spices. After a couple of minutes, beat the cream with the egg in a bowl and pour them in a thin stream into the soup, constantly stirring it. Cover the pan and after a couple of minutes, remove from heat. Season the finished soup with black pepper and dill.
Seafood and Rice Noodle Salad
- 100 g of peeled squid;
- 100 g of shrimp;
- 150 g of rice noodles;
- bell pepper;
- a pinch of dill and basil;
- ½ head red onion.
For the sauce:
- juice of 1/2 lemon;
- clove of garlic;
- a pinch of sugar;
- 2 cm ginger root;
- 1 tbsp. a spoonful of soy sauce;
- 2 tbsp. a spoon of olive oil;
- 1 tbsp. a spoonful of sesame oil.
Grate the ginger, add chopped garlic, butter, lemon juice, soy sauce and sugar to it. Leave for 10 minutes to let the sauce brew. Meanwhile, rinse squids and shrimps under water, boil them in salted boiling water for 3 minutes. Cool, peel the shrimp, and cut the squid into thin strips. Pour boiled water over rice noodles, cover and leave for 5 minutes. Then flip it over in a colander. When it has completely drained, transfer it to a deep bowl with seafood and chopped vegetables. Pour dressing, mix well and sprinkle with herbs.