Clean the squid and cut into strips. Scrub and beard the mussels, discarding any which do not close when tapped.
Toast the cumin seeds in a dry pan, grind to a powder and reserve.
Peel and dice the carrots. Peel the onion and cut it into pieces. Do the same with the shallots. Peel, smash and chop the garlic. Coarsely chop the celery. Destalk the parsley and