Preparazione
- Pulisci i calamari e le seppie, eliminating any internal organs or sand. Cut them into bite-sized pieces.
- Heat some olive oil in a large pan over medium heat and sauté the onions and garlic until softened.
- Add the mussels and clams to the pan, along with a pinch of salt and a few grinds of black pepper. Cook until the mussels and clams are open.
- Add the cleaned and cut calamari and seppie to the pan, along with the basil and lemon juice. Stir well to combine.
- Transfer the seafood mixture to a serving dish and serve hot.
- For a fresher touch, garnish with a sprinkle of parsley and a squeeze of lemon juice.
Per maggiori dettagli o varianti vai alla ricetta completa.