Tuscan seafood salad

Ingredients for 6 servings:

• 30 ml olive oil, Tuscan
• 1 onion(s)
• 2 garlic cloves
• 400 g squid(s)
• 230 g mussel(s), shelled meat, cooked
• 150 g cooked prawns
• ½ tsp salt
• pepper, black
• 8 ml lemon juice
• 2 tbsp wine vinegar, Italian, if desired
• 1 tbsp, heaped parsley
• 100 g tomatoes, peeled
• some fennel or celery
• 12 green olives
• 1 lettuce(s)
• 1 ½ lemon(s)
• Onion rings for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 10 minutes

Heat ½ tablespoon of oil in a saucepan. Add chopped onions and sauté gently for 6 to 8 minutes. Do not allow to brown. Add the prepared and crushed garlic, and cover. Clean the squid (twist out the head and entrails, peel off the gray skin, and remove the cartilage), wash, and cut the mantle into rings, the fins into strips, leaving the tentacles whole. Add it to the pan with the onions and garlic, cover with water, and simmer for 15 to 20 minutes, until very soft. Place a colander in a bowl and drain the squid pieces. To make the marinade, return the juices from the bowl to the pan and reduce over high heat to about a quarter. Stir in the remaining oil, lemon juice, wine vinegar if desired, chopped parsley, salt, and a little pepper. Set the marinade aside. Place the squid pieces, mussel meat, and shrimp halved lengthwise in a bowl. Pour the marinade over the seafood and toss to coat thoroughly. Season to taste. Cover and refrigerate for 3 hours. Just before serving, thinly slice some fennel or celery and mix with the seafood. Use only the flesh of the peeled tomatoes and cut them into 0.5 x 0.5 cm pieces. Cut the olives into small pieces or rings, and mix both together. Arrange the salad on a bed of lettuce strips and serve garnished with onion rings and lemon wedges.