Preparation time 40 minutes (plus refrigerating time), cooking time 20 minutes.

1. Shell and devein prawns, leaving tails intact. Scrub mussels, remove beards.

2. Heat 1 tablespoon of the oil in medium pan, cook carlig and prawns in batches, until prawns are just changes in colour.

3. Cook octopus and calamari, in batches, is same pan until cooked through.

4. Bring wine to boil in same pan, simmer, uncovered untils reduced by half. Add mussels and clams, cook covered, until shells open (discard any that do not open).

5. Combine remaining oil with extra garlic, parsley and juice in screw-top jar, shake well. Combine dressing with prawns, mussels, octopus, calamari and clams in large bowl, cover, refrigerate 1 hour. Gently toss salad again just before serving.

 

Serves 4. per serve 21.2g fat, 1435kj

 

Tip: this salad is best prepared close to serving time, but do allow for the one hour of refrigeration to allow the flavors to develop.