Ingredients:
1 to 11/2 pounds of fresh squid, cleaned and cut into 1.2 inch pieces
1 pound small shrimp shelled and cleaned
3 pounds mussels bearded and scrubbed
2 cups cut-up leftover fish
salt
1 small hot pepper cut into 1/4 inch pieces
juice of 2 lemons
1/3 to 1/2 cup olive oil
1 small red onion thinly sliced
1/4 cup chopped parsley
Preparation:
Cook the squid in boiling salted water for 5 to 7 minutes, until tender. Drain and set aside. Cook the shrimp in boiling salted water for about 2 minutes, until pink. Put the mussels in a medium saute pan, cover, and cook over high heat for 3 to 5 minutes, shaking the pan once or twice. If the mussels have opened, they are done. Discard any that remain closed. Drain and remove the mussels from their shells. Put the squid, shrimp, mussels, and left over fish in a large serving bowl. Season with salt and the hot pepper to taste. Add the lemon juice, olive oil, onion, and chopped parsley. Toss to combine. This serves 8.
