Seafood Salad

Method

1. Set up a steamer with water; bring to a boil. Optionally boil octopus in the water below.
2. Place calamari, seppie, gamberoni, and cozze (mussels) in the steamer basket. Put the gamberoni on top so they cook less.
3. While seafood steams, cut sedano (celery) into thin strips, carote (carrots) into lozenges, and finocchio (fennel) into small pieces.
4. In a bowl, dress the cut vegetables with extra virgin olive oil, a pinch of salt, and a squeeze of lemon juice (strain seeds with a spoon). Mix and let marinate.
5. When the gamberoni are almost cooked (pink and firm), remove them. Continue steaming the other seafood until fully cooked.
6. Once all seafood is cooked, remove and let cool. Then cut the calamari and seppie into rings or lozenge-shaped pieces; cut the octopus if used.
7. Add the cut seafood to the marinated vegetables. Drizzle with a little more olive oil, add a few whole parsley leaves, and optionally some green olives. Mix gently.
8. Cover and refrigerate for at least one hour before serving.