Photo: Quentin Jones
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Ingredients
- 500g of whole, cleaned octopus
- 400g of cleaned calamari or cuttlefish
- 1kg of mussels
- 500g of small clams (vongole)
- 500g of large king prawns
- 1 celery heart
- 1 clove of garlic
- 1/2 a cup of chopped parsley
- 1 lemon
- 8 tbsp of extra virgin olive oil
- salt and pepper
Method
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.
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