Ingredients
1 500 g (1,1lb) octopus
400 g (14 oz) little cuttlefish
200 g (7 oz) surimi, sliced
200 g (7 oz) shrimps
100 g (3 1/2) clams, without their shell
4 anchovy fillets, in oil
4 tablespoons capers, in vinegar
4 tablespoons dried chives
2 tablespoons dried parsley
200 g (7 oz) rice
8 tablespoons extra virgin olive oil
Fish fumet
Salt

Method
Cook octopus in abundant boiling water for at least 45 minutes or until tender. Let water cool down, remove skin and cut molluscs into little pieces. Cook little cuttlefish in fish fumet until tender. Add shrimps and clams in last minutes of cooking. Drain all these very well, let cuttlefish cool down and then cut them into little pieces. Boil or steam rice, drain it, cool under cold running water to stop cooking and drain again very well. Put rice, octopus, cuttlefish, shrimps, clams and surimi in a large bowl. Add aromatic herbs. Prepare dressing. Mix olive oil, capers and anchovies, chopped. Dress your rice salad, stir with delicacy, taste and eventually add a pinch of salt. Your dish is ready. Chill until serving. It would be better to serve it at room temperature and so you have to take it out of fridge 30 minutes before serving.