Let’s make a seafood salad!

Today I’m going to show you my seafood salad that I made it last year. It’s a little bit different fishes this year, but it’s going to make everybody freaking crazy. It’s so good. I’m going to eat it. The first thing you’re going to put is golden potatoes that I boiled. Trust me, guys. This is going to be the best salad you ever tasted. Now, when it comes to the fish, I don’t like Usually people boil the fish for seafood salad. I don’t like to do that because I feel like the flavor is going all into the water. And I like it either grilled or what I did today was I sauteed everything in a pan with garlic, oil, salt, and pepper. So to me, you’re adding a flavor to the fish rather than taking it away when you boil it. So this is the first fish. These are lang, okay, that I sauteed with garlic and oil, salt, and pepper. And we’re going to put it’s like in between a shrimp and a lobster. These are the calamare that I also sauteed in some garlic, oil, salt and pepper. These are beautiful scallops, guys. The big ones I cut them and the little ones I left them alone. But look, you see all the juices? This is all going in here. And I had some frozen muscles that I also sauteed and tossed with some garlic, oil, salt, and pepper. Now we have some olives. We have the inside of the celery with all the leafy parts. We have pepperonini. We have a whole handful full of capers. Lots of fresh parsley. Now we’re going to make the dressing. We’re going to start with a little bit of anchovi paste. And don’t think you don’t like it. You do. This is like the juice of five lemons. I’m also putting the juice of the pepperonini. Extra virgin olive oil. Now we’re going to put pepper. We don’t need salt because we have the anchovi paste. And I’m not putting garlic because all the fish I sauteed with lots of garlic. Okay guys, now I’m going to pour this beautiful dressing all on top. Guys, if you make this salad, you’re going to win the holiday. And now we’re going to toss it all together. Look at these little lango steeen in here. Look at how gorgeous this is. Okay, guys. Now I’m going to eat. I mean, I cannot wait. Let’s scoop it up. Look at that. Look at that. M. What do I taste first for you? A little bit of lango steam, a muscle over here. I could eat this every day in my life and be happy. M. And it’s healthy, guys. It tastes so much better if you’re grilled. Sauté. Delicious, guys. Look at that. M.