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1
Clean the octopus, and then place into salted boiling water.
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2
Add the bay leaf and lemon.
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3
Cook 35 to 45 minutes on a soft boil.
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4
Delicately drain.
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5
Cut the octopus into pieces.
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6
Peel the garlic clove, cut in two.
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7
Sprinkle the octopus with salt and pepper.
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8
Place into a dish with the garlic and the rosemary.
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9
Cover with olive oil.
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10
Leave to marinate at least 24 hours.
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11
It will reach its peak flavor at 48 hours.
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12
Place the clams to soak in salted water in the dark for 3 to 4 hours to allow them to expel all the sand.
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13
Clean the squid in running water.
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14
Separate the head from the body.
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15
Open the scallops, remove the beards.
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16
Remove each scallop from its shell.
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17
Rinse.
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18
Dry on a towel.
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19
Cut the cuttlefish into 2-inch-sided triangles.
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20
Gently score one side of the cuttlefish.
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21
Shell the prawns, leaving the head and the tail, but removing the vein.
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22
Wash the broccoli.
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23
Remove the heads and peel the stems.
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24
Cook the heads in salted boiling salted water, immediately chill in iced water.
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25
Drain.
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26
Then cook the stems in the same water, and immediately chill in iced water.
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27
Set aside the 12 best-looking heads.
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28
Using an immersion blender, puree the heads and stems.
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29
Add the chicken stock and a drizzle of olive oil, until the puree becomes smooth and silky.
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30
Store in a cool place.
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31
Heat a drizzle of olive oil in a pan.
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32
Sear the cuttlefish triangles scored-side down for 2 to 3 minutes.
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33
Once they have colored slightly, add a knob of butter, and baste.
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34
Remove to a cooking crack and keep warm.
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35
Pour the lobster stock in a pan.
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36
Heat until it reaches a soft boil.
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37
Poach the prawns for 2 to 3 minutes on each side.
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38
Place on a cooling rack in a warm place.
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39
Place the clams in a pan.
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40
Deglaze with the white wine.
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41
Cover the pan.
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42
Remove from the heat, and gradually remove them as they open, leaving in the shell.
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43
In the same pan, poach the squid for 1 minute.
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44
Decant the poaching liquid and reserve.
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45
In a large pan, heat a drizzle of olive oil.
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46
Quickly sear the scallops.
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47
Add some butter.
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48
Finish the cooking process by basting with foaming butter for 4 minutes.
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49
To serve, drain the octopus and place in the saute pan that the clams were cooked in.
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50
Add the clams and the broccoli heads.
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51
Bind with a drizzle of olive oil.
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52
Sprinkle some Espelette powder.
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53
Spread the brocoletti puree on the bottom of the dishes.
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54
Then plate the scallops, octopus, squid, cuttlefish, clams and prawns.
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55
Lightly reduce the cooking juices if needed, and top the seafood with it.
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56
Add 3 drops of lemon juice and a drizzle of olive oil.
