INGREDIENTS

for 4 people

PREPARATION

Clean the prickly lettuce and roughly chop it. In a tall frying pan add the oil, a garlic clove (not peeled), two anchovies and the washed capers. Fry for 3 minutes, discard the garlic, add the prickly lettuce, increase the flame and toss quickly so no colour is lost. Add salt and pepper, blend immediately and add the half potato. Emulsify with vegetable stock and a touch of olive oil. Allow it to cool quickly. For the croutons, cut the bread into small rectangles (2x6x1cm) and toast with a drizzle of olive oil in a non-stick pan. Open the anchovies, removing the head and interiors. Remove the spine, making sure the anchovy is intact with the tail. Wash them well with cold water and place them on kitchen towel, adding a little salt and pepper. In a non-stick pan add a touch of oil and cook only the inner part of the anchovies for a minute. Place 5 anchovies on each crouton. Make an olive tartare and cut the mozzarella into cubes. For the roasted cherry tomatoes: wash the tomatoes and place them on an oven tray. Add oil, sliced garlic, salt, pepper and basil. Preheat the oven to 220 degrees and cook at temperature for 8 to 10 minutes.

PREPARATION

For the crush, add the water and sugar to a small pan and bring to the boil. Leave it to cool in the fridge. Squeeze the grapefruits, filter and mix with the syrup. Place it in a container and set in the freezer. Grate the crush with a fork and leave it in the freezer until it is time to serve. Finely chop the cabbage, place it in a pan with the water and two pinches of salt, bring it to the boil and continue to cook it for 15 minutes. Remove the cabbage from the water and put them both in the fridge. Clean all the molluscs. Place the seafood in water and salt. In a pan, open the seafood in order of size: first put in the Venus clams, after a minute add the mussels, then add the razor clams and white clams. Add a ladle of water and place a lid on the pan and cook until they are all open. Shell the seafood and place them in the fridge. In a casserole dish, bring lightly salted water to the boil. Submerge the octopus and cook for 45 minutes. Take it off the heat and leave it in its water for another 15 minutes. In another casserole dish with lightly salted boiling water, cook the cuttlefish for 4 minutes, the squid for 3 minutes, the eledones for 2 minutes and the shelled prawns and langoustines for 2 minutes. Once cooked, cut the squid, cuttlefish and octopus. Mix them together and add salt, pepper and extra virgin olive oil. Add salt to the cabbage water and add extra virgin olive oil and salt to the previously boiled cabbage. For the parsley sauce: Blanch the parsley in lightly salted water, drain it and cool it down in iced water, then dry it. Cut the garlic clove in half, remove the core and sauté it in oil. Remove the garlic, add the parsley, salt and pepper and cook for two minutes. Remove from the heat and add contents with the potato and vegetable stock to a blender. Sift and leave to cool. It can also be frozen in small containers or vacuum pack bags.