Symphony of Seafood

Antipasto alla Marinara

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Italy

By Keith Floyd

Published 1994

  • About

This cold hors d’œuvre of mixed shellfish is simplicity itself. But success depends on spanking fresh fish, first-class olive oil and really juicy lemons.


  • 3–4 squid
  • 1 octopus
  • 1 kg ( lb


Wash and clean the squid and octopus – you can ask your fishmonger to do this for you if you prefer, but it is very easy. Just cut off the tentacles and set them aside, remove the eyes, innards and ink sacs and take out the transparent quill from inside the bodies. Wash away the white fluid. Finally, clean off the skin from the body pouch or ‘hood’. Put them into a large pan of cold salted wate