Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 kg Squid
1 kg Cuttlefish
500 g Shrimp
300 g Clam meat
300 g Mussel meat
150 g Olive oil
50 g Vinegar
75 g Lemon juice
50 g Parsley
Salt and pepper

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Boil in the court bouillon the squid and cuttlefish for 45 mins. In
the same water boil shrimp for 8 mins. Slice the squid and cuttlefish
mix all the seafood. Dress with vinegar, olive oil, lemon juice,
parsley and salt and pepper.

Source: Given to share with the express permission of Chef de Cuisine

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