Type of second courses Ingredients For 250 g of seafood cocktail (squid, cuttlefish, mussels, shrimps, octopus):
couscous - 100 g
garlic - 3 cloves,
olive oil,
soy sauce,
any mixture of seafood spices to taste.
Cooking methodPeel the garlic, cut the cloves into several pieces.
Heat olive oil in a deep frying pan, add chopped garlic, heat it over low heat so that it gives off its aroma, but does not fry. Remove the garlic from the oil and put the previously thawed seafood in the pan, sprinkle with seasonings. Simmer for about 1 minute, drain the released liquid into a separate container, add soy sauce to the pan and fry the seafood for another 1 minute.
Prepare couscous according to the instructions on the package, dilute the water with seafood juice, salt to taste. When cooking, stir the couscous with a fork to keep it from sticking together.
Put the finished couscous on a serving or portioned dish with a slide, put the finished products on top of the couscous, decorate the dish to your liking.
