Cut off the heads of the raw shrimps, peel off their shells without damaging their flesh, and remove the black thread on their backs with the tip of a knife. Remove the skin and bones of the fish and cut into small pieces. Clean the squid and cut into rings. Chop the ends of the boiled octopus’ arms. Wash the mussels and place them in a strainer to drain the water.
Peel the skin of the spring onion, chop it half an inch long. Peel the garlic, notch. Peel the tomato, remove the seeds and cut into cubes. Cut off the stem of the black pepper, discard the seeds, chop half an inch long. Cut off the ends of the stems of the mushrooms, throw them in cold water with lemon, clean the blackness on them by rubbing with your hands, cut the small ones into two and the larger ones into four.
Put the garlic, onion and olive oil in the pan, fry for 2 minutes. Add shrimp, fish and calamari, mix gently with a wooden spoon and cook for 5 minutes, add the octopus and mussels, add tomatoes, green peppers, mushrooms, salt and pepper, cook until the water is absorbed. Put the cooked seafood in a glass, earthenware bowl or containers that will go into the oven, sprinkle grated cheese on it and keep them on the oven grill until they are golden brown.
12 medium sized shrimp
250-300 grams of white meat fish
4 small squids
3 tablespoons of boiled octopus
12 pieces of mussel
4 spring onions
2 cloves of garlic
2 medium sized tomatoes
3 green peppers
150 grams of cultivated mushrooms
3 tablespoons of olive oil
3 tablespoons of grated cheddar