Provence Seafood Salad
1.
Peel the sea prawns, add a little salt and sugar (outside the portion) and marinate for 10 minutes, boil a pot of hot water, blanch for 1 minute and remove
2.
Peel fresh squid, cut into squid strips, blanch in hot water for 30 seconds, remove
3.
Cut the octopus feet into bite-sized pieces and blanch them in hot water for 30 seconds.
4.
Mix the blanched seafood, squid, and octopus with salt, black pepper, thyme, black olives and olive oil and mix well.