1. Clean the squid, cut the bodies into 1 cm rings and the tentacles into smaller pieces; peel the prawns and remove the dark vein; scrub the mussels and discard any open ones that don't close when tapped.
2. Bring a pan of salted water to the boil with the bay leaf, add the squid and cook for 2-3 minutes, then lift out with a slotted spoon; cook the prawns in the same water for 1-2 minutes until pink.
3. Cook the mussels in a lidded pan with a splash of water over high heat for 3-4 minutes until they open (discard any that stay closed), then take them out of their shells, keeping a few whole to garnish.
4. Slice the celery thinly and chop the garlic and parsley very finely.
5. In a bowl, mix the lemon juice with the extra virgin olive oil, salt, pepper, garlic and parsley, and toss with the still-warm seafood and the celery.
6. Cover and chill for at least 1 hour, taking it out 15 minutes before serving so it isn't ice-cold.
Tip: Squid needs either very short or very long cooking - anything in between makes it rubbery; a frozen seafood mix works well too, and eat the salad on the day it's made.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.