Aldo's seafood salad

Method
Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

1. In a large frying pan, cook clams and mussels in 2cm of water until they open up. Keep open clams and mussels and discard any that have remained closed.
2. Add a drizzle of oil and chopped garlic. Cook for 4 to 5 minutes. Remove the pan from the heat. Remove shells from the clams and mussels.
3. Bring a large pot of lightly salted water to the boil with 3/4 of lemon, 1/2 of the celery, 1/2 of the parsley and the octopus. Lower heat and simmer for 40 minutes.
4. Remove the octopus and add the squid to the same water. Simmer for 10 minutes. Remove the squid and add the prawns. Cook for 5 to 10 minutes, until opaque.
5. Slice the octopus into cubes and the squids into rings.
6. Chop the carrot and the remaining celery and boil them for 3 minutes in lightly salted water.
7. In a small bowl, mix the parsley, the oil and the salt.
8. Mix the vegetables with all the seafood and season with the mixture of oil, parsley and salt. Serve warm or cold with the remaining lemon wedge.

Tip

Wash all seafood thoroughly before cooking.