1. Some of the freshest seafood in Italy is found in Liguria, a small town
known for its good food and beautiful beaches. Seafood salad is one of the
specialties in the region and every restaurant or osteria in Liguria has their own
version of this popular dish. In this delectable gourmet food recipe by Italian Chef
Massimo Corti, five kinds of seafood are combined together to make the ultimate
seafood salad. These include prawns, shrimps, crayfish, squid, and mussels. The
seafood is cooked in a flavorful broth or onions, carrots and celery and the salad is
tossed in a dressing made with lemon juice, olive oil, salt, marjoram, and parsley.

2. The essence of this dish is freshness so it is best to prepare only when fresh
seafood is available. The sweet succulence of shrimps, prawns, crayfish, squid and
mussels need only little seasoning so as not to interfere with its natural flavor.
This is the best way to enjoy good quality seafood. It is important to cook the
seafood quickly so that they remain moist, tender, juicy and plump.
The order of cooking the seafood is also important. They should be cooked
separately since they have different cooking times and to make sure that you get
the right firmness. The flavors of the seafood will flavor the broth, which you can
use to make soup, stews or other dishes in the future. Place the broth in an
airtight container and store in the refrigerator or the freezer for longer storage.
To make it easier to cook the seafood, use a sieve where you can place the
seafood in and dip in the hot bouillon then take them out when they are cooked.
This also makes it easier to drain out the liquid. Pair this dish with a crisp white
wine like Pinot Grigio.

3. Ingredients
 8 fresh prawns
 8 fresh crayfish
 3.5 oz. mussels (prepared)
 3.5 oz. quahog (round clam)
 3.5 oz. octopus
 3.5 oz. fresh calamari
 1 teaspoon fresh marjoram
 1 teaspoon fresh parsley
Court Bouillon:
 1 carrot
 1 branch celery
 1 onion
 2 laurel leaves
For the sauce:
 8.8 oz. olive oil
 1 1/2 tablespoons water
 1 pressed lemon
 salt

4. Preparation Instruction
1. Steam the crayfish and mussels for a few minutes until they change color. Peel
the shrimps and the prawn and take the cooked crayfish and mussels out of their
shells. Cut up the squid into very fine slices. Mince the herbs very finely.
2. To make the court bouillon, boil water, onions, carrots, and celery. Cook the
seafood in the court bouillon. Use a sieve to allow quick cooking and draining.
Cook squid first, then the shrimp, the prawns, the crayfish, and the mussels. Cook
for only about two minutes. Once cooked, drain the seafood well and place in a
tureen or wide deep bowl.
3. To make vinaigrette, mix lemon juice, salt, and olive oil in a bowl. Pour dressing
over the seafood and add the finely chopped herbs.
4. Arrange the prawns around the plate and heap the rest of the seafood in the
center. Add a sprinkling of herbs and garnish with parsley. Serve.