Shell the prawns and moisten with oil.
Roll the prawns in a mixture of breadcrumbs and chopped parsley.
Place on skewers and grill.
When cooked, sprinkle with chopped parsley and serve with lemon slices.
Steam the fish for approximately 20 minutes.
Allow to cool, then remove the bones.
Separately, finely dice the tomatoes and combine with the basil and garlic.
Season with salt, pepper and oil, and let marinate for 1 hour.
Arrange the fillets on a plate and garnish with the tomato mixture.
Serve at room temeperature with a drizzle of INVICTUS extra virgin olive oil - DELICATE Taste.
Place the octopus in cold water in a pan and cook for at least 35 minutes.
When cooked, remove from the water and allow to cool on a plate.
Separately, steam or boil in salted water the green beans and potatoes. Drain and allow to cool.
Cut the octopus and vegetables into small pieces, and place in a salad bowl.
Season with salt, lemon juice, oil, pepper, minced garlic, peppermint leaves and grated lemon rind.
Serve at room temperature.
Place the whole octopus in an earthenware pot with the chopped tomatoes,
sliced onion, garlic, chopped parsley, bay leaf and pepper.
Sprinkle with oil, cover and cook for approximately 2 hours.
Clean the squid, removing the ink bladder, eyes and mouth.
Finely chop the tentacles with garlic and parsley.
Thoroughly combine the beaten egg, salt, pepper and two handfuls of breadcrumbs.
Stuff the squid with the mixture and seal with wire to prevent leaks.
Fry in oil then add the tomato sauce and salt and pepper to taste.
Cover and cook. Remove the wire before serving.
Thoroughly clean the fish, prawns and mussels. Cut the squid in half.
Fry the garlic and sliced onions in oil for a few minutes.
Add all the fish and splash on a little wine.
Let the wine evaporate then add the tomatoes.
Season with salt and pepper. Add the chopped parsley and bay leaves.
Cook for approximately 20 minutes over a medium heat.
Serve with toasted bread and sprinkled with a handful of Italian parsley.
Thoroughly clean the mussels, discarding the top shell, and place in a baking dish.
Prepare a very fine mixture of breadcrumbs, cheese, pepper, oregano, garlic,
parsley and a little extra virgin olive oil INVICTUS.
Mix thoroughly and top the mussels with the mixture. Bake at 200°C (390°F)
for approximately 5 minutes and serve hot.