Seafood panzanella

Serves 4

• 10 + 1/2 oz stale Tuscan bread (or other rustic bread)

• 10 + 1/2 oz cherry or date tomatoes

• 7 oz shrimp

• 7 oz squid

• 5 + 1/4 oz mussels

• 1 cucumber (about 2 + 3/4 oz)

• 1 small red onion (about 1 + 1/2 oz)

• A pinch of fresh basil (about 0.3 g)

• A pinch of fresh lemon thyme (about 0.3 g)

• 4 tbsp extra virgin olive oil (about 2 tsp / 10 g)

• 1/4 tsp salt (about 1 g)

• A pinch of pepper (about 0.2 g)

• 2 tbsp lemon juice (about 1 oz / 30 g)

• Zest of 1 lemon

• Clean the squid by removing the innards and beak, then slice into rings about 3/4 inch (2 cm) thick.

• Heat a drizzle of olive oil in a pan, add the squid, and cook over high heat for 3 minutes.

• Add the cleaned shrimp and cook for another 3 minutes. Transfer both to a bowl and set aside.

• In the same pan, add the cleaned mussels, cover with a lid, and cook until they open. Filter the cooking liquid and remove the mussels from their shells.

• Peel the cucumber and cut into cubes about 3/4 inch (2 cm) wide.

• Cut the tomatoes in half and thinly slice the red onion.

• In a large bowl, combine the squid, shrimp, tomatoes, cucumber, onion, and mussel meat.

• Cut the bread into cubes about 1 + 1/4 inch (3 cm) wide and add to the bowl with the seafood and vegetables.

• Pour in the filtered mussel liquid, add salt, pepper, olive oil, lemon zest, and lemon juice. Mix everything well.

• Add torn basil leaves and fresh lemon thyme. Gently toss to combine all the flavors.

• Plate the seafood panzanella and garnish with a few fresh basil leaves.

Enjoy your meal!