Seafood Salad "Gifts of the Sea"

Ingredients:

• 220 g large shrimp, peeled and deveined
• 220 g sea scallops, cut in half or into quarters if large
• 350g squid, thinly sliced, tentacles cut in half
• 450 g mussels, washed with a brush and de-bearded
• 3 lemons (cut 1 in half, squeeze the juice from 2)
• 4 cloves garlic, crushed
• 1 small red onion, thinly sliced
• 2 inner stalks celery, thinly sliced
• 6 tbsp. l. olive oil
• 0.5 cups thinly sliced ​​pitted green olives
• 0.5 cup fresh parsley
• 1 small fennel root, quartered, cored and thinly sliced, plus sprigs for serving

Preparation:

1. Bring a saucepan of salted water to a boil. Add the lemon halves and garlic, then immerse a large heatproof sieve in the water. While you're preparing the seafood, soak the red onion in ice water. Fill a large bowl with ice water and set aside.
2. Add the shrimp to a sieve in boiling water and cook until pink, about 2 minutes; carefully lift the sieve and transfer the shrimp to a large bowl of ice water. Bring the water to a boil, return the sieve to the pan, then add the scallops and cook until tender, about 2 minutes; lift the sieve and transfer the scallops to the ice water.
3. Repeat with the squid, cooking until opaque, about 2 minutes. Repeat with the mussels, covering the pan with a lid; cook until the shells open, about 5 minutes. Drain the seafood and remove the mussels from their shells; pat dry with paper towels.
4. Drain the red onion and pat it dry. Combine the seafood, red onion, celery, fennel root, olives, and parsley in a large bowl. Drizzle with lemon juice and olive oil and toss; season with salt and pepper to taste. Let sit for 30 minutes before serving (or refrigerate for up to 4 hours; bring to room temperature before serving). Sprinkle the fennel fronds over the salad.