Shellfish salad

INGREDIENTS for 4 PEOPLE a carrot, an onion, a stick of celery, 1 lemon, 1 garlic clove, 200 g of cleaned shrimp tails, mussels, 300 g 300 g 500 g clams, Octopus, squid, 500 g extra virgin olive oil, a sprig of fresh parsley, lemon juice, salt, pepper.

Clean the Octopus, emptying the pockets and spellandoli.

Rinse under running water to remove sand from suckers.

Remove the bags and cut the beak and eyes.

Clean cuttlefish by removing its entrails and very well by rinsing them under the tap.

Unshackled and skinned the pockets and remove the eyes.

In a saucepan with salted water soak, carrot, celery, onion and bring to a boil.

Tuffateci cuttlefish and Octopus and cook till they are tender.

Attention: the cuttlefish will drain before the Octopus.

Brush the mussels and remove the "barbettes".

Soak clams for three hours in salted water.

Put all the shells in a large frying pan on high heat for a few minutes, in order to open the valve.

Remove the intestinal vein (the black thread on the belly) of shrimp, pulling it gently with a toothpick.

Boil then the shrimp without sgusciarli, for two minutes in boiling salted water.

Drain, raffreddateli and sgusciateli.

Having downed cuttlefish and Octopus tentacles cut into pieces, and bags.

Remove clams from shells.

Collected molluscs and crostaeci in a bowl.

Finely chop the garlic with parsley and mix it with lemon juice and olive oil.

Add salt, pepper and seasoned sea salad.

Serve.