With the arrival of the beautiful season, the freshness of the sea is felt on the table, and the Seafood Salad becomes an indispensable dish for those who love the authentic flavors of Campanian cuisine. This cold appetizer is a triumph of seafood, with mussels, clams, shrimp, and octopus coming together in a harmony of textures and flavors, with an intense and salty taste, perfectly balanced by a touch of lemon and a drizzle of extra virgin olive oil. The preparation requires a particular technique: the mussels are opened over a lively flame, allowing their precious liquid to be preserved, which then becomes the base for an aromatic broth, enriched with onions, celery, carrots, and the scents of rosemary and thyme. This step not only enhances the flavor of the seafood but also creates a deep connection with the culinary tradition of Campania, where the sea is a source of inspiration and nourishment. Each region has its variations, and in some areas of Campania, ingredients like anchovies or squid can also be added, making each preparation unique and personal. The Seafood Salad is ideal for a summer lunch, to be served on special occasions such as a birthday or a dinner among friends, perhaps accompanied by a slice of crusty bread and a glass of chilled white wine. It is a dish that celebrates conviviality and the freshness of ingredients, perfect for refreshing hot summer days and bringing a taste of the sea directly to the table, making every meal a moment to remember.

Scrub the mussels and wash them very well. Open them over high heat without any seasoning in a covered pan, then reserve the liquid. Shell them, keeping the shells to place in a pot with one liter of water and broth vegetables (onions, celery, carrot, rosemary, marjoram, thyme), boiling for twenty minutes. Discard the shells. Return the broth to the pot with the shrimp. Boil for three minutes. Shell them. Strain the broth through a cloth. In the broth from the boiled seafood, boil the cleaned and washed baby octopuses and the cleaned and sliced squid rings. Drain them. Cut the baby octopuses into pieces. Combine the mussels, clams, shrimp, squid, and baby octopuses on a large serving platter. Prepare a dressing with 100 grams of oil, a teaspoon of mustard, the juice of one lemon (or more if needed), whole or minced garlic, plenty of chopped parsley, salt, and pepper. Emulsify with a fork and pour into the bowl. Mix, cover, and keep cool for at least 30 minutes.