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Recipes for cooking: seafood salad with extra virgin olive oil Spelunca Espluga Calba DO Garrigues


Ingredients for 4 people:

1 sprig of lettuce, 1 red pepper, 1 onion, 12 mussels, 150g cooked octopus, 4 crab sticks, 100g cooked peeled prawns, 1 lemon, sweet paprika, extra virgin olive oil Spelunca and salt.

  1. Jump and cut the lettuce bud often. Finely chop the onion and pepper.
  2. Clean the mussels and put them on the fire in a frying pan to open. Remove the shells and reserve.
  3. Cut the octopus and crab sticks into pieces.
  4. Arrange the lettuce with the pepper and spring onion in a salad bowl. Top with seafood and season with salt, extra virgin olive oil and lemon juice. Sprinkle a little paprika on top and serve.