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1
If using the squid, clean the squid by pulling off the head and pulling out the entrails.
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2
Remove the guill from the squid and discard.
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3
Lay the squid on a cutting board and with a sharp knife, scape off the membrane.
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4
Rinse under cold running water, cut off the tentacles and reserve.
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5
Make sure to cut off the beak-like mouth.
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6
Chop the tentacles and body into 1/2 inch rounds, pat dry and set aside until needed.
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7
In a pot saute the onion in oil until soft and transparent.
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8
Add the squid to the pot and saute for 3 - 4 minutes, then add the mussels, shrimps and scallops, cover and steam for 5 - 6 minutes, until the mussels open.
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9
Please, discard any mussels that do not open -- they are bad.
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10
Next, add the white wine, lemon juice, garlic, parsley, salt and pepper to the pot and simmer, uncovered, for 2 minutes, then transfer to a bowl.
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11
Add the red hot chili pepper, scallions and dill to a small bowl and gently mix together.
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12
Put your large bowl of seafood in the fride to marinate for 4 hours.
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13
When ready remove bowl from fridge, using a slotted spoon, transfer the seafood onto a plate or platter.
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14
Blanch the tomato for 20 seconds, in rapidly boiling water, then plunge into ice cold water.
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15
Peel, seed and julienne the tomato.
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16
Garnish the seafood platter with tomato and serve immediately.
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17
Bon Appetite.
