quantity for four people

– 8 slices of polenta ready
– 300 g of shrimp
– 300 g of mussels
– 300 g of squid
– onion
– 1 clove of garlic
– 3 tablespoons white wine
– 1 dash of hot pepper
– 1 bunch of basil
– 1 sprig of parsley
– 2 tablespoons of vegetable broth
– 3 tomatoes peeled and chopped
– salt


Toast the slices of polenta on the grill on both sides and place on a serving dish.

Collect shrimp and mussels in a saucepan with a little water, cover the pan and let it cook for a few minutes, until the mussels open, removing the valve closed. 

Shell the shrimp depriving them of the black wire.

To wither in a pan with the vegetable broth onion and garlic, peeled and chopped, then add the octopus clean. 

Sprinkle with white wine, let it evaporate and add the chopped tomato.

Season with salt and pepper and continue cooking over low heat for 40 minutes.

Add to the sauce seafood and chopped herbs: pour the prepared polenta and serve immediately.