Ingredients

500 g octopus, 400g squids and cuttlefish, 300g shrimps and Norway lobsters, 500g mussels, 200g clams, 200g small red clams, 1 decilitre extra virgin olive oil, 600g lemons, parsley, 1 or 2 garlic cloves, salt.

Procedure

Boil octopus, cool and chop. Boil squids and cuttlefish, cool and slice thickly. Boil Norway lobsters (1 per person), cool and cut halves lengthwise without cutting the head. Frizzle some of the garlic in a little oil, add the clams well washed, cover and wait until they are all opened, unshell and leave in the cooked filtered liquid (keep some shells for garnish). Frizzle half clove garlic in a little oil, add mussels well washed and removed from filaments, cover and wait until they are all opened, unshell and leave in the cooked filtered liquid (like clams). Frizzle the remaining garlic in a bit of oil and add the red clams, do as before: cover and wait until they are all opened, remove just one valve and leave in the cooked filtered liquid. When all ingredients are well cool, mix them and remove the liquid, keep only mussels liquid. Season with salt, oil, and lemon juice. Complete with chopped parsley, garnish with shrimps, Norway lobsters and seafood shells.