To prepare the foods: seafood out onto a plate and let them thaw naturally. Excess water drain. Here is the seafood, which I dug up in our store, you can use some other to your taste. I prefer to not take the mix and everything separately, but the mixture will fit too. The biggest success, if in your region it is possible to buy mussels, clams, or mussels fasolari other directly in closed shells! Then be sure to add them in the cell - it will become even more attractive visually, and no doubt even more delicious! (I was able to find only the large green mussels in the half shell). Well "go" in sautéed scallops, but we are too expensive...

In a saucepan, heat olive oil, add finely chopped garlic (1 clove).

Now seafood. The first are those that are cooked longer. In my case, it's octopuses. If you have a closed shell, we first send them into a saucepan, wait until the open. Those that are not opened, safely discard! One such shell can spoil the whole dish! To add the cut octopus into small pieces fish (I have cod fillets).

Now on a separate dry pan bistro (1 minute) fry the remaining seafood. Send them in a saucepan the octopus. Squid (cleaned from films and cut random slices) put into the pot last. Add the wine.

Spices and salt.

Pour in the tomato sauce. I ispolo mashed pulp of tomatoes in their own juice. Simmer for 4 minutes.

You can now add the capsicum, olives (pre-crushed with the flat side of a knife) and butter. Stir and leave on heat for another 1 minute.

Remove sauté from heat, add lemon juice, remaining garlic, pepper, sprinkle with parsley and serve. This dish is well suited dry white wine and roasted white bread.