Small Seafood Plate Seasoned with Olive Oil
This recipe is an easy-to-make Japanese version of the well-known Spanish tapas "Ajillo" (dish fried in garlic oil). This dish matches well with alcohol drinks. Remember to toast slices of baguette as a side!
PREPARATION
- Chop squid and octopus into easy-to-eat size. Remove the tips of crimini mushrooms, and cut into half, or in quarters, if the mushrooms are big.
- Sprinkle salt and pepper on squid, shrimps, and octopus, and put them in a plastic bag. Add garlic (grated) and a half portion of "REGULAR SOY SAUCE" in the bag, and rub them into the seafood for seasoning.
- Pour 3cm of olive oil in a saucepan, and add sliced garlic and red chili pepper. Put over low heat until the color of the garlic changes. Add the seafood marinated in STEP2 and the mushrooms. Once cooked, garnish with finely chopped green onion, and season with the remaining portion of "REGULAR SOY SAUCE".
| Servings | 3〜4 |
|---|---|
| Cooking Time | 15 mins |
| Calories (1 serving) | 165 Calories |
| Sodium (1 serving) | 2.7 g |
Ingredients
1 pcs Squid
6-8 medium size Shrimps (skinned)
1 large size leg Octopus
6-8 pcs Crimini mushrooms
as needed Olive oil
1 clove Garlic (thin-sliced)
3 tablespoons REGULAR SOY SAUCE
1 tablespoon Garlic (grated)
100g Green onion
PREPARATION
- Chop squid and octopus into easy-to-eat size. Remove the tips of crimini mushrooms, and cut into half, or in quarters, if the mushrooms are big.
- Sprinkle salt and pepper on squid, shrimps, and octopus, and put them in a plastic bag. Add garlic (grated) and a half portion of "REGULAR SOY SAUCE" in the bag, and rub them into the seafood for seasoning.
- Pour 3cm of olive oil in a saucepan, and add sliced garlic and red chili pepper. Put over low heat until the color of the garlic changes. Add the seafood marinated in STEP2 and the mushrooms. Once cooked, garnish with finely chopped green onion, and season with the remaining portion of "REGULAR SOY SAUCE".
