Ingredients:
- Kosher salt
- 3 lemons (1 halved, 2 juiced)
- 4 cloves garlic, smashed
- 1 small red onion, thinly sliced
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, halved or quartered if large
- 3/4 pound calamari, tubes thinly sliced, tentacles halved
- 1 pound mussels, scrubbed and debearded
- 2 inner stalks celery, thinly sliced
- 1 small bulb fennel, quartered, cored and thinly sliced, plus fronds for topping
- 1/2 cup sliced pitted green olives
- 1/2 cup fresh parsley
- 6 tablespoons extra-virgin olive oil
- Freshly ground pepper
