Seafood salad

'Nsalata di mari

• 150 g (6 oz) squid rings

• 100 g (4 oz) peeled white shrimps

• 200 g (8 oz) small size octopus, cut into little pieces

• 400 g (16 oz) cleaned mussels

• olive oil o parsley, finely chopped

• juice of 3 lemons

• salt and pepper

Boil the molluscs (squid and octopus) and the crustaceans (shrimps) separately in plenty of salted water. Aside, open the mussels. Put everything onto the serving dish and, when cold, add the olive oil, lemon juice, finely chopped parsley and pepper. Marinate for a couple of hours before serving.

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