Ingredients:

  • 1 fresh octopus
  • 2 squids
  • 150 g of shrimps
  • Light fruity Extra Virgin Olive Oil to taste
  • Cube of bread
  • 1 lemon
  • Green salad to garnish
  • Parsley to taste
  • Salt and pepper to taste

PREPARATION:

  1. First, cook octopus, immerse it completely in a pot of cold water with a tablespoon of vinegar. Boil for about half an hour and when it is tender enough, turn off the fire and allow it to rest with the lid closed until it cools down. Then, drain well, and cut it as you like.
  2. Wash squids under the running water, remove the grisle and clean the skin and fins, then cut them into cloves and rounds. Cut squids and put them in the same cooking water of the octopus.
  3. Wash shrimps under the running water. Remove the skin and pull out the dark intestine on the back. In a pan put two tablespoons of EVO oil and cook shrimps on high heat for a minute.
  4. Join all the ingredients and mix them with EVO oil, salt and pepper. Cut the bread into cubes and toast it. Garnish with salad leafs, parsley and lemon.