Seafood stock (can be found in soup section of supermarket)
2-1/2 lbs. squid, cleaned, cut into rings and cooked
1 lb. octupus, cleaned, cooked and cut into bit sized pieces
1/2 lb. medium shrimp, deveined, cleaned and cooked
1 lb. mussles, cleaned, cooked and cut into bit sized pieces
6 lemons
10 cloves of garlics
Bunch of cilantro
Salt and pepper
1 cup olive oil
1 cup red wine vinegar

Clean and cut the squid into rings before cooking them. Clean the rest of the fish and cook all of the fish in a seafood stock. Let cool before cutting up the fish. After cooking the shrimp - remove tails but leave the shrimp whole. Cut the octupus, and mussles into bite sized pieces.

Throw all of the cooled and cooked fish into a huge bowl. Slice up the garlic cloves and put in the bowl. Squeeze all the juice from the lemons into the bowl. Stir well. Add the olive oil and vinegar. Stir well again. Season the salad with the salt, pepper and cilantro.

For the best flavor chill for at least 3-4 hours before serving.