Instructions

Place a large frying pan on the stove; turn heat to just under medium and fry:

• 4 tbsp. olive oil,
• 1 cooking onion (diced),
• 1 small carrot (diced), 1 stalk celery (diced),
• 3-4 cloves garlic (minced, or added whole and removed before browning).

When the onion looks good, add:

• 2 lb. cuttlefish (previously washed, cut up, and fried in olive oil for 10-15 minutes, and then drained),
• 2-3 tbsp. chopped fresh parsley,
• 1 tsp. salt and 1 tsp. chili pepper (you can add more later if need be).
• 1 cup white wine,
• 1 oz. brandy (light on fire if you want to impress guests).

Simmer for 15-20 minutes. Then add:

• 1 (10 oz.) can clams (drained through paper towel—save the water).

Cook another 5 minutes. Then add:

• 1 lb. each of shrimp, scallops, and mussels,
• 1 cup olive oil (use the good stuff).

Continue cooking until the mussels open up.