INSALATA DI MARE (SEAFOOD SALAD)

Serves 4

- 1 octopus (about 3/4 pound), fresh or frozen (and defrosted), cleaned, with tentacles

- 3/4 pound squid, cleaned, with tentacles

- 1 pound medium shrimp

- 1 pound, 5 ounces mussels, clams or both

- 1/4 cup plus 1 tablespoon white wine

- 2 celery stalks (preferably with leaves), chopped

- 3 tablespoons lemon oil

- Sea salt and freshly ground black pepper 

- 1 tablespoon parsley and garlic

If the octopus is fresh, beat it with a meat hammer to tenderize it and rinse it very well under cold running water, with the help of a clean sponge, to remove any excess saltiness. If it has been frozen, you dont need to do this, as freezing has the effect of tenderizing it. 

Bring a large pan of water to the boil and add the octopus, but dont season it, or it will toughen up. Cover with a lid, turn down the heat and let it simmer gently for about 20-30 minutes, or until tender. 

While the octopus is cooking, bring another pan of water to a boil and drop in the squid bodies and tentacles. Simmer for about 10 minutes, then remove with a slotted spoon and drop the shrimp into the same water for about 2 minutes, until they have changed color and are just cooked. Peel most of the shrimp, reserving a handful for decoration. Drain and keep to one side with the squid. 

Scrub the mussels and/or clams separately (pulling any beards from the mussels) under running water and discard any that are open. Put the mussels and/or clams into a large pan with the white wine over high heat, cover and cook, shaking the pan from time to time, until all the shells have opened. Remove from the heat, strain of the cooking liquid and reserve this. Discard any mussels and/or clams whose shells haven't opened. Take the rest out of their shells and throw the shells away. 

Remove the octopus from its cooking liquid and cut it into small pieces. Cut the squid bodies into strips. 

Arrange the octopus, squid, mussels and/or clams with the celery in a shallow serving dish. Arrange the shrimp decoratively around the outside. Whisk about 3 tablespoons of the strained cooking liquid from the mussels and/or clams into the lemon oil, season to taste and drizzle over the seafood. Scatter with the parsley and garlic and serve.