To make the seafood salad, start by cleaning the fish, prawns first: remove heads and tails, then remove the shell with your fingers; cut through the back and remove the gut (the black filament) by gently pulling it out with the tip of a small knife. Set the prawns aside and start cleaning the cockles and mussels. Rinse the mussels under running water; with the back of a knife blade remove all the scaling and parasites forming on the shell and firmly pull off the beard that protrudes from the shell. Use a steel scouring pad and energetically rub the mussels under running water to remove any debris. Once clean, set them aside. Check the cockles for sand: tap them one by one on a cutting board at the opening: if dark sand comes out that means the cockle is filled with sand and should be discarded. Also discard the ones with broken shells. The put the cockles in a colander placed on top of a bowl and rinse them several times in running water. Stop when you can’t see any more sand in the bowl. Take the calamari, cut off the head and remove the inner cartilage; rinse them in running water and remove skin and fins. Cut the calamari into rings and set aside. Now clean the octopus: rinse it under running water, place it on a clean and dry tea cloth and dab it dry with kitchen paper. Put it on a chopping board and use a knife to cut the sack and remove the eyes; also remove the beak, then soften the flesh with a mallet. Rinse the octopus again under cold running water and extract the gut from the sack, then accurately rinse the inside. Wash and rub the head and tentacles to remove as much of the film that covers them as possible. Put a pot on with water and add the peppercorns and bay leaf, then put the octopus in the water and cook on very low heat for 30-35 minutes (about 20 minutes per 500 g octopus), While cooking, use a skimmer to remove the residues and froth from the surface of the cooking water. Before draining it, check it’s done with a fork: when done, drain it, put it in a bowl to cool and set aside the cooking water. Use the same water you cooked the octopus in to boil the calamari first for 10 minutes then the prawns for 2-3 minutes. When done, drain and cool them all. In the meantime fry a garlic clove in a drizzle of oil in a non-stick pan. When the garlic is golden, add the cockles and mussels and cook with a lid until they open up: it will take about 5 minutes. When the time is up check all the mussels: those that have not opened must be discarded. Turn off the hob and drain. Separate the empty cockle and mussel shells from the full ones, keep a few for final presentation. Move the cold octopus to a chopping board and cut the tentacles into small 0.5 cm pieces. In a small bowl, make the dressing: add the lemon juice, oil and finely chopped parsley, whisk well to combine all the ingredients. Place the mussels, cockles, prawns, calamari and diced octopus in a bowl and add the dressing and POLLI SALAD PICKLE (previously drained) then add salt and pepper to taste. Stir with a spoon so that the dressing covers all the fish, then serve your seafood salad with the whole cockles and mussels and enjoy it.