Rosheen Kaul’s spicy marinated seafood salad

Ingredients

• 1kg mussels, scrubbed clean and debearded

• 250ml (1 cup) fresh lemon juice (about 4 lemons)

• 350g calamari, squid or octopus, cut into small pieces

• 500g prawns, heads and shells removed, tails on

• ½ cup extra virgin olive oil

• 2 garlic cloves, minced

• ¼ cup soy sauce

• 1 tbsp gochujang (Korean red pepper paste)

• 2 tsp sesame seeds

• ½ fennel, finely sliced, fronds reserved

• 2 celery stalks, finely sliced

• 1 bunch parsley, leaves picked

• 1 bay leaf

Method

1. Step 1

   Bring 1 cup of water to a boil in a large, lidded pot over high heat. Add the mussels, cover and cook for 3-4 minutes. Using a slotted spoon, remove the mussels and refrigerate, reserving the cooking liquid.
   In a small bowl, whisk together the remaining 125ml (½ cup) lemon juice, olive oil, garlic, soy sauce and gochujang. Give it a taste – it should be fresh, zesty, and a little spicy.

2. Step 2

   In a second pot, fill it ⅔ full of cold water. Stir in 125ml (½ cup) lemon juice, a pinch of salt and the bay leaf. Strain the reserved mussel cooking liquid through a fine sieve into the pot. Add the calamari/octopus and prawns, then bring to a simmer over medium-high heat. Cook gently once simmering, just until the seafood is opaque yet still perfectly firm (check after 7-8 minutes). Strain thoroughly into a bowl and refrigerate until cool.

3. Step 3

   In a small bowl, whisk together the remaining 125ml (½ cup) lemon juice, olive oil, garlic, soy sauce and gochujang. Give it a taste – it should be fresh, zesty, and a little spicy.

4. Step 4

   Pick most of the mussels from their shells, leaving some on the half-shell for visual appeal. Combine the mussels, calamari/octopus and prawns in a large bowl. Pour the dressing over the seafood and toss well, then finish with the sesame seeds.

5. Step 5

   On a large serving plate, arrange the fennel and celery slices, parsley and some of the reserved fennel fronds, and top with the seafood. Mix well before serving.