- In a big pot, on a medium heat, boil water with salt.
- Blanch the dory, then cut into large dice.
- In the same pot, blanch clams and mussels, separately until shells are open. Blanch also the shrimps.
- Get the meat of clams and mussels, strain to remove the juice. Remove the beard of the mussels.
- Cut the mussels meat in half.
- Remove the shells of the shrimp and cut per segment.
- Cut the squid in 1/4 inch rondel. Blanch for 8 seconds in the same pot.
- Clean wrap the seafoods and chill. Chill also the cazuela.
- Dressing: In a bowl, mix garlic, red onion and lemon juice. Add lemon zest and tomato. Add moderate amount of olive oil. Season.
- Add flat parsley . Clean wrap chill.
- Mix the chilled sea foods and dressing. Add parsley. Season.
- Cut the baguette into 1 inch rondel. Drizzle with olive oil, pepper and salt. Grill. Rub it with garlic.
The Insured Traveler 
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