"Dynoooomite" Seafood Salad

Warm seafood salad
Recipe by Ursula Ferrigno
SERVES 6
Preparation 35 minutes
Cooking 15 minutes

500g fresh mussels, scrubbed and de-bearded
2 tbsp dry white wine
1 dried chilli
500g squid, cleaned and rinsed
2 tbsp white-wine vinegar
1 onion, peeled and halved
2 bay leaves
500g monkfish fillet, skinned
6 scallops, shelled and cleaned
12 large raw prawns in shell
sea salt and freshly ground black pepper
handful of black olives to serve
For the dressing
1 garlic clove, peeled and crushed
handful of flat-leaf parsley, finely chopped
3 tbsp lemon juice
3 tbsp extra-virgin olive oil

Put the mussels in a large pan with the wine. Cover and cook over a high heat for about 4 minutes until they open, shaking the pan occasionally. Lift out the mussels, discarding any that remain closed. When cool enough to handle, shell and place in a bowl. Pour the cooking liquor through a muslin-lined strainer onto the mussels. Add the dried chilli, stir and set aside.
Cut the squid pouches into 1cm rings, keeping the tentacles whole (if available). Put 1.5 litres of water into a pan with 1 tbsp of vinegar, the onion, 1 bay leaf and salt. Bring to the boil. Add the squid and simmer until pierceable with a fork (5 minutes). Remove, drain and add to the mussels.
Cut the monkfish into large chunks and add to the water in which the squid was cooked. Simmer gently for about 2 minutes. Remove from the heat, leaving the fish in the liquid.
Meanwhile, heat 300ml water in another pan with the remaining bay leaf and vinegar, and some salt. When it comes to the boil, add the scallops and simmer gently for 2 minutes. Remove and set aside with the mussels and squid. Add the prawns to the scallop cooking water, bring to a simmer and cook for 1 minute. Drain and, when cool enough to handle, peel, leaving the tail shell on if you like. Drain the monkfish and add to the other seafood with the prawns. Discard the chilli.
For the dressing, combine the garlic, parsley and lemon juice in a bowl. Season. Whisk in the olive oil. Toss the seafood with the dressing. Serve immediately, scattered with the olives.