Symphony of Seafood

Name: Symphony of Seafood
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 300 g (10 oz) fresh shell-on shrimps or prawns; Salt and Freshly ground black pepper; 4 tablespoons extra virgin olive oil; Extra lemon juice and olive oil, to serve; 450 g (1 lb) mussels, scrubbed (discard any that are damaged or remain open when tapped); 1 octopus; Chopped fresh parsley, to serve; 6–8 fresh shell-on king prawns; Juice of 1 lemon; 1 kg (2¼ lb) clams, well-rinsed; 3–4 squid

Antipasto alla Marinara

Preparation info

Serves
4–6

Difficulty
Easy

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.

Ingredients

3–4 squid
1 octopus
1 kg (2¼ lb

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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