Seafood Salad

Method

1. Clean the clams: soak them in abundant salted water for a couple of hours, changing the water occasionally.
2. Clean the mussels: remove the byssus (beard) and scrape off any barnacles from the shells.
3. In a pan with hot oil, add garlic and then the clams and mussels. Cover and cook until they open, shaking the pan occasionally.
4. Drain the shellfish and remove most of the shells, keeping a few whole for decoration.
5. Prepare the octopus: cut celery and carrots into pieces. In a pot of cold water, add parsley, peppercorns, bay leaves, and bring to a boil. Dip the octopus tentacles into the boiling water three times, then cover and cook at medium heat for about 35 minutes.
6. Clean the cooked octopus: remove the head, eyes, and beak, then cut into small pieces (about 2 cm).
7. Clean the shrimp: remove the head, shell, legs, and intestinal vein.
8. Clean the squid: remove the head, bone, and skin. Rinse under cold water and cut into rings.
9. Cook the squid in the filtered octopus cooking water for about 4-5 minutes (or until tender). Remove and set aside.
10. Cook the shrimp in the same water for about 30 seconds, then drain.
11. Combine all the seafood (clams, mussels, octopus, squid, shrimp) in a large bowl.
12. Prepare the dressing: in a small bowl, mix olive oil, lemon juice, chopped parsley, salt, and pepper. Emulsify with a fork.
13. Pour the dressing over the seafood salad, mix well, and serve.