Massa Com Frutos Do Margf Recipe

Bring a large pot of water to a rolling boil. Add the coarse salt (about 1 tablespoon) to the boiling water.

Cook the pasta according to package directions until al dente (usually 8–11 minutes depending on type). Stir occasionally to prevent sticking.

Reserve 120 ml of the pasta cooking water, then drain the pasta in a colander and rinse briefly under cold running water to stop cooking and cool the pasta for the salad. Set aside to drain well.

If using fresh mussels: place mussels in a pot with 60 ml water, cover and steam over medium heat until they open (3–5 minutes). Discard any that remain closed. Remove mussels from shells if desired and reserve juices (strain and cool). If using canned mussels, drain and set aside.

Pat shrimp, calamari and scallops dry with paper towels. Season with 1/2 tsp salt, 1/4 tsp pepper and 1 tablespoon lemon juice.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook until pink and opaque, about 1–2 minutes per side. Transfer to a plate.

In the same skillet add calamari rings and cook 1–2 minutes until just opaque (avoid overcooking to keep tender). Transfer to the plate with shrimp.

If using scallops, sear them in the hot skillet 1–2 minutes per side until golden and just cooked through. Add to the seafood plate.

Add mussels to the skillet just to warm through (30–60 seconds) and toss with the cooked seafood. If you reserved mussel cooking liquid, add a tablespoon to the skillet to loosen flavors; let it evaporate quickly. Transfer all seafood to a bowl and let cool to room temperature.

While the pasta and seafood are cooking, halve the cherry tomatoes, dice the cucumber, finely dice the red bell pepper and chop the red onion. Place them in a large mixing bowl.

Add the chopped parsley and capers (if using) to the vegetable mixture and gently toss to combine.

In a small bowl or jar combine 60 ml extra-virgin olive oil, 45 ml fresh lemon juice, 15 ml white wine vinegar, 1 teaspoon Dijon mustard, minced garlic, 1/2 teaspoon honey (if using), 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Whisk or shake vigorously until the dressing emulsifies and is well combined. Taste and adjust seasoning: add more salt, pepper or a little more lemon juice if needed.

Add the cooled, drained pasta to the bowl with the vegetables. Pour about two-thirds of the dressing over the pasta and vegetables and toss gently to coat. If the pasta seems dry, add reserved pasta water a tablespoon at a time until desired consistency is reached.

Add the cooled seafood and gently fold into the pasta and vegetables so seafood remains intact. Drizzle remaining dressing over the top as needed and toss lightly to combine.

Taste and adjust seasoning with additional salt, pepper or lemon juice. Sprinkle lemon zest, extra parsley and a pinch of chili flakes (if using) over the salad.

Chill the salad for at least 20–30 minutes in the refrigerator to allow flavors to meld, or serve immediately at just-warmed/room temperature if preferred. Give it a gentle toss before serving.