Seafood Salad

Clean the shrimp, peel them and carefully remove the vein with a small knife.

Clean the squid and calamari, rinse thoroughly and cut into strips.

Cook the squid and calamari strips in the fish stock for about 1 minute, then let them cool in the stock.

Briefly bring the shrimp to a boil in the fish stock as well, then let them cool in the stock.

Pull off the beard from the mussels and wash the mussels and clams thoroughly.

Heat the olive oil in a pot, add the mussels, deglaze with white wine and, with the lid closed, bring to a boil once.

Let the mussels cool slightly, remove them from the shells and keep them in the fish stock.

For the marinade, mix garlic, parsley, lemon juice, white wine, white wine vinegar, salt, pepper and olive oil well in a bowl.

Drain all cooked seafood, mix with the marinade and let the salad marinate for at least 20 minutes.