Insalata Di Mare

Ingredients

• 2 lbs baby octopus (cleaned w/sea salt)
• 2 lbs cuttlefish (cleaned w/white vinegar)
• 1 lb mussels (washed)
• 1/2 lb. small to medium shrimp (shelled and cleaned)
• 1 cup extra virgin olive oil
• 1 cup sea salt
• 1 tbsp white vinegar
• 1 lemon
• 6 cloves garlic (chopped)
• Fresh parsley (chopped)
• Salt & Pepper (to taste)

Instructions

1. 1
   Tenderize octopus by soaking overnight in cold water containing a handful of sea salt, then boil in large pan, adding vinegar.
2. 2
   Place cuttle fish in boiling water, return to boil and cook for 10 minutes. Remove from pan and allow to cool.
3. 3
   Do the same with octopus, cooking for 10-15 minutes or until tender.
4. 4
   Remove most of water from pan, leaving enough for steaming shrimp 2-3 minutes and mussels 5 minutes.
5. 5
   Allow both to cool and remove shells from mussels.
6. 6
   Slice cuttlefish into rounds and octopus into bite-size pieces.
7. 7
   Place everything in large bowl, mix with olive oil and garlic.
8. 8
   Cool and add parsley, salt and pepper to taste. Squeeze lemon over fish and slice for garnish.