Ingredients

• 220 g cuttlefish or squid (small, cleaned (7 oz))
• 220 g shrimp (medium, shelled (7 oz))
• 1 kg mussels (cleaned (2 lb))
• 1 kg fresh clams (or 10 oz canned baby clams, drained)
• 370 mL roasted pepper strips
• 1/2 cup pitted black olives (2 oz)
• 1 tbsp capers (drained)
• 1/3 cup extra virgin olive oil (100 mL)
• 1 tbsp parsley (chopped)
• 1 tbsp chives (chopped)
• 1 lemon (juiced)
• salt and pepper (freshly ground, to taste)

Instructions

1. Clean the squid: remove the head and beak, clean out the insides, wash under cold running water and rub off the spotted outer skin; cut the tentacles into small pieces and dice the body.
2. Cook the squid in boiling water with the shrimp for a few minutes, until the shrimp turn pink; drain.
3. Clean the mussels and steam in a large covered pot over moderate heat for several minutes until they open; discard any that stay closed, and remove the rest from their shells (steam fresh clams the same way, or use drained canned baby clams).
4. Mix all the seafood in a salad bowl and add the olives, capers and pepper strips.
5. Make the dressing: dissolve salt in the lemon juice, then whisk in the oil thoroughly.
6. Pour the dressing over the salad and toss; adjust the seasoning and sprinkle with parsley and chives.

Cooking Tips

• Cook each seafood just until done — minutes, not more
• Discard any mussels that don't open
• Dissolve the salt in lemon juice before whisking in the oil
• Let the salad sit 15 minutes so flavours mingle
• Serve cool, not cold — fridge-cold mutes the seafood