Seafood with parsley sauce

Name: Seafood with parsley sauce
Ingredients: 270 g seafood (octopus squid and mussels); 1 tablespoon olive oil; 100 ml white wine; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g parsley

Fish - Seafood with parsley sauce by Tiberia B. - Recipia

Parsley goes in after the heat is off, and seafood with parsley sauce cooks briefly in white wine. The octopus, squid and mussels sit in a little thin sauce, with the pieces still firm. I start getting things ready close to mealtime, since everything spends only a short time on the heat. Preparation: 5 minutes. Cooking: 10 minutes. Total time: 15 minutes. Servings: 1. Approximately 390 kcal and 36 g protein per serving.

Ingredients

270 g seafood (octopus squid and mussels)
1 tablespoon olive oil
100 ml white wine
1 teaspoon salt
1/2 teaspoon ground pepper
15 g parsley

Preparation

1. Finely chop 15 g parsley. Put 1 tablespoon olive oil in a wok, add 270 g seafood and cook for 4-5 minutes, tossing the wok with firm motions. 2. Pour in 100 ml white wine and let it boil for no more than 5 minutes, until it evaporates. 3. Turn off the heat, then add 1 teaspoon salt, 1/2 teaspoon ground pepper and the chopped parsley.

Notes

I served it with toasted bread and put it on the table as soon as the wine has evaporated. I don’t make it ahead; seafood is better freshly cooked, and leftovers keep for no more than 3 days in a sealed container in the fridge. You can replace the mussels with shrimp, keeping the amount at 270 g; both molluscs and crustaceans are allergens. If you use a frozen mix, thaw it completely and drain it well before adding it to the wok, otherwise the liquid it releases will slow the evaporation of the wine. Thinly sliced squid cooks faster than thick pieces of octopus, so keep an eye on it as you stir. If the mix contains salty mussels, taste it before adding all the salt. For an alcohol-free version, replace the wine with 100 ml unsalted fish stock. Chop the parsley finely, without rushing, so it spreads through the sauce.