Seafood salad, Calabrian style

Fill a large pot two-thirds with cold water and add some washed and chopped leek tops. Bring to a simmer. Add 500g of whole, cleaned octopus - large rather than the baby kind - and simmer for 15-20 minutes until tender. Remove, cut into individual tentacles and place in a large bowl.

Cut 400g of cleaned calamari or cuttlefish into 2cm tiles and poach these for a minute or two in the simmering water. Remove and add to the octopus.

In a large pot, steam open 1kg of mussels and 500g of small clams (vongole). Drain, keeping a third of a cup of well-sieved cooking liquor, remove them from their shells and add them to the other seafood.

Add also 500g of large king prawns, shelled and deveined, a sliced celery heart, a minced clove of garlic and half a cup of chopped parsley.

Dress with the juice of a lemon, 8 tbsp of extra virgin olive oil, the reserved cooking liquor, salt and pepper.

Toss and serve with crusty bread.