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In a bowl add the red and green peppers and the spring onion chopped in small cubes. Add the olives. Set aside.
2
For the Vinaigrette:
In a container with lid add: olive oil, vinegar and salt. Shake until emulsified. Add half of the mixture to the bowl with the vegetables and mix well.
3
Add the prawns, the chopped octopus and the mussels. Dress with the rest of the vinaigrette. Add the chopped parsley and stir the mixture.
Plate finish
Serve in small individual bowls, spreading the vinaigrette well.
Tricks
It is important to achieve a well emulsified vinaigrette. You can put all the ingredients in a jar with a lid and shake them until you get a homogeneous mixture.
