Seafood Salad

Cook the crayfish and the prawns in plenty of salted water into which a few drops of vinegar have been added as this maintains their colour.

Do not cook for more than 2-3 minutes – the seafood needs to be crispy.

Set 2 crayfish aside for decoration.

Carefully clean the remaining crayfish and the prawns, leaving the prawn tails intact.

Do not discard the heads as they’ll be needed. Cook the cockles (30 minutes) and the calamari (5-6 minutes) separately.

Cut the body of the calamari into slices and keep most of the small tentacles intact.

Wash and clean the mussels, pulling hard to remove the sandy beard in one movement.

Cook together with the crabs, and the heads of the crayfish and prawns.

Remove the mussels with a slotted spoon just as they start to open.

Cook the crab for a further half hour.

Strain the cooking liquid (there should be approximately 1 cup of this).

In a large salad bowl, mix the cleaned prawns and crayfish, the finely chopped calamari, cockles, mussels and the crab meat.

To prepare the dressing, blend the olive oil and vinegar, the seafood stock and plenty of parsley for taste and color.

Add salt and pepper to taste.

Pour the dressing over the seafood and refrigerate for at least 2 hours, so that the smells and tastes can combine.

Before serving, add the raw seafood and a few basil leaves to the salad.

Decorate with the 2 crayfish previously set aside for this purpose, as well as 1 crab and a few mussels.