SEAFOOD SALAD WITH TOMATO “SPONGES” AND FRIED CAPERS | Middle East
Clean the seafood and cook each type separately to preserve the different flavors. Once cooked, put everything together adding extra-virgin olive oil…
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Ingredients
- Aromatic herbs to taste
- Capers 50 gr
- Cooking cream 200 gr
- Eggs 2
- Flour 125 gr
- Lime 1
- Mussels 500 gr
- Octopus 500 gr
- Prawns 8
- Squids 4
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