start by boiling the small octopuses, it
takes about 20 minutes. We have used the fish broth, but you can boil also
in vegetable
broth or in salted water
chop the parsley and the celery leaves
put blue mussels and stripped Venus clams in two separated
bowls for opening: for the blue mussels put into the bowl a tablespoon
of olive oil and cook 4 or 5 minutes at high heat, until opened
for the Venus clams add also a Pinch of parsley, one clove of
garlic and 2 teaspoons olive oil
shell the prawn tails and boil for 1 minute or steam for 5
minutes
shell blue mussels and Venus clams, slice octopuses and put with
prawn tails into a bowl
in the meantime boil the cuttlefish
as soon as boiled cut to rings and add to the salad
prepare the dressing emulsifying in a small bowl extra virgin
olive oil with lemon and a pinch of salt
pour the dressing on and stir well, you will obtain a
perfect sea salad Ligurian style
now add the chopped parsley and garnish with some lemon slices
