A recipe taken from Great book of low carb by Magali Walkowicz.
Preparation : 20 mins
Cooking : 30 mins
Ingredients for 6 people
- 800 g celeriac flesh
- 24 prawns
- 300 g of squid meat
- 300 g octopus
- 100g butter
- 60 ml olive oil
- 3 yellow lemons (juice + zest)
- 1 clove of garlic
- Salt and freshly ground pepper
Preparation
Shell the prawns without removing the tails. Cut the squid meat into 4 cm wide strips and the octopus into pieces. Crush the garlic on the tip of a fork and grate the zest of a lemon.
Prepare a marinade with 30 ml of olive oil, the juice of a lemon, its zest and garlic. Cover the seafood and leave to rest for at least 30 minutes in the refrigerator.
Meanwhile, peel the celeriac. Using a large, sharp peeler, make tagliatelle with the flesh.
Prepare another marinade with the juice of 2 lemons and salt. Cover the celery tagliatelle with it. Leave to macerate in the fridge for 30 minutes.
Brown the undrained seafood in a hot, non-stick pan for around ten minutes.
Cook the celery. Heat 50 g of butter and the olive oil in a pan. Add the celery, cover and cook over low heat. A few minutes are enough. The celery should become translucent.
Then add 50 g of butter and coat the tagliatelle with it.
On each plate, place tagliatelle, seafood and finish with a twist of the pepper mill.
Other recipes with seafood:
-
Octopus in prison
-
Stuffed squid
-
Bulhão Pato Clams
