Seafood Salad

500g / 1 lb 2 oz small squid
1kg / 2 lb 4 oz large clams
1kg / 2 lb 4 oz black mussels
500g / 1 lb 2 oz raw medium prawns, peeled, deveined, tails intact
5 tablespoons finely chopped flat-leaf parsley

For the Dressing:
2 tablespoons lemon juice
4 tablespoons olive oil
1 garlic clove, crushed

Gently pull apart the body and tentacles of the squid to separate. Remove the head by cutting below the eyes. Push out the beak and discard. Pull the quill from the body of the squid and discard. Under cold running water, pull away all the skin. Rinse well, then slice the squid into rings.

Scrub the clams and mussels and remove the beards. Rinse under running water. Fill a saucepan with 2cm / 3/4 inches of water, add the clams and mussels, cover, and boil for 4-5 minutes. Remove, reserving the liquid. Discard any that do not open. Remove the mussels and clams from their shells and place in a bowl.

Bring 1 litre / 35 fl oz water to the boil and add the prawns and squid. Cook for 3-4 minutes, or until the prawns turn pink and the squid is tender. Drain and add to the clams and mussels.

To make the dressing, whisk all of the ingredients together. Season. Pour over the seafood, add 4 tablespoons of the parsley and toss to coat. Cover and refrigerate for 30-40 minutes. Sprinkle with the remaining parsley.