Ingredients
Tomatoes
1 zucchini
Oil
2 cloves of garlic
mussels
shrimp
squid
white wine
balsamic vinegar

Method

Peel and chop the tomatoes, remove the seeds and set aside. Chop the zucchini into small pieces.

In a pan heat the oil and brown a clove of garlic and then add the zucchini. Turn off the heat when cooked through.

Thoroughly clean the mussels and place in another pot with a clove of garlic, a splash of oil and white wine. Cover and leave on high heat until the mussels are open. Remove the shellfish from the pan.

Clean the shrimp by removing the shell and guts.

Clean the squid: chop off the head, separate it from the tentacles and remove the central tooth. Peel the cartilage and cut into small pieces.

In a small pan, fry some oil with some balsamic vinegar. Add the squid and cook until tender. Add the mussels, drain from its cooking liquids and add the shrimp.

Turn the heat off and add the pieces of zucchini cooked earlier.

Allow the mixture to cool and add the tomatoes and season with some pepper.

Let it set for a few minutes in the fridge and serve.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.

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