Seafood Salad

1 kg Squid
1 kg Cuttlefish
500 g Shrimp
300 g Clam meat
300 g Mussel meat
150 g Olive oil
50 g Vinegar
75 g Lemon juice
50 g Parsley
Salt and pepper

Boil in the court bouillon the squid and cuttlefish for 45 mins. In the same water boil shrimp for 8 mins. Slice the squid and cuttlefish mix all the seafood. Dress with vinegar, olive oil, lemon juice, parsley and salt and pepper.

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