6 cups water
½ lb cleaned octopus
½ lb bay scallops
½ lb peeled, de-veined shrimp
½ lb cleaned squid
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
2 minced garlic cloves
1 teaspoon salt
2 tablespoons extra virgin olive oil
¼ cup fresh lemon juice
1 chopped lettuce
2 tomatoes, cut into wedges
½ sliced cucumber
Bring the water and salt to a boil in a big pan over a moderate to high heat, and then add the squid.
Cook it for 3 minutes or until tender, then plunge it into ice water and drain it.
Cut the squid into 1 inch pieces.
Add the shrimp to the boiling water and cook it until it turns pink.
Plunge it into the ice water and drain it.
Put a vegetable steamer in the pan and turn the heat down to moderately low.
Steam the scallops over simmering water for about 5 minutes or until they are cooked.
Plunge them into the ice water and drain. Combine the scallops, shrimp, and squid and cover the bowl.
Take the steamer out of the pan and add the octopus to the water.
Cover and simmer it for about 2 hours until it is tender.
You might need to add more water because the octopus should stay covered the whole time it is cooking.
Plunge the cooked octopus into ice water and drain it.
Rub off the skin and discard it.
Chop the octopus into 1 inch pieces. Add it to the chilled seafood.
Add the lemon juice, chives, garlic, and olive oil and toss to combine.
Chill the seafood salad for 2 hours.
Arrange the lettuce, tomatoes, and cucumber on a serving platter and arrange the seafood salad on top.