Clean the baby squids, the mussels and the clams, boil the octopus in salted water and then cool it down with ice water before slicing it.
Peel the red pepper, remove the seeds and cut in small dice.
Wash the salad and cut the tomato in eight.
Heat the olive oil in two separate casseroles and add one garlic clove in each.
Put the mussels and the clams in one casserole, pour some white wine, cover and cook gently until the shells are all open.
Put the baby squids with the chopped parsley and some white wine in other casserole.
Cover an let simmer until cooked.
Heat a frying pan with some olive oil and saute the prawns, the red mullet and the monkfish fillets with some chopped parsley.
Put the salad in a large plate, put the tomatoes around and the seafood on top and around it.
Make a vinaigrette with the lemon juice, the baby squid’s stock, the olve oil, the diced red pepper and the chopped parsley. Chack the seasoning and put over the salad.