In a bowl add the red and green peppers and the spring onion chopped in small cubes. Add the olives. Set aside.
2
For the Vinaigrette:
In a container with lid add: olive oil, vinegar and salt. Shake until emulsified. Add half of the mixture to the bowl with the vegetables and mix well.
3
Add the prawns, the chopped octopus and the mussels. Dress with the rest of the vinaigrette. Add the chopped parsley and stir the mixture.
