- Ingredients: Octopus; Calamari; Lemon; Cilantro; Red Onion; Corn; White Vinagar; Sugar; Persian Cucumber; Shrimp; Olive Oil; Garlic; Radish; Avocado and Chili Peppers.

- Method:

• Fill a large pot with water and bring to the boil.
• In another pot, pour eights cups of olive oil and heat to 12° F.
• Peel and smash one clove of garlic and ass to the oil, along with 2-3 springs of cilantro.
• Call whoever you live with to help you deal withe the raw octopus.
• Cut the octopu's head off and leave to the side.
• Trim the legs with scissors and place inside a Ziploc bag.
• Peel 1 lemon and add the peel to the bag, along with 4-5 springs of cilantro and another smashed clove of garlic.
• Seal the bag and put in into your boiling water pot. Keep it under the water.
• Put on the lid and lower the heat to medium.
• Grab 1lb calamari and shrimp from ehte fridge.
• Trim tentacles until you only have the body of your calamari left.
• Pull the wings off your calamari tubes and cut them into rings, half an inch thick. Add calamari into your pot of oil.
• Peel your shrimp.
• Check your calamari is cooked. Then replace with the shrimp. Take out when ready.
• Grab a dutch oven and pour in vegetable oil on a medium heat until it gets to 300°F.
• In a small frying pan add 1 cup of white vinegar, 1 teaspoon of sugar and cilantro. Bring to a boil.
• Cut your chili peppers and put them in a bowl, then pour your vinegar mix over the top.
• Line a baking sheet with paper towels. Add tortillas into your dutch oven. Cook, then remove and salt.
• Remove the octopus bag from its pot. Remove octopus bag and dispose of the water.
• Chop your red onion, radish, cucumber and avocado, then cut the kernels from 2 corn cobs and miz in a bowl. Add cilantro.
• Add your calamari tubes and tentacles to the salad, then cut your shrimp and drop it in the bowl.
• Cut your octopus into very small pieces and add to the salad.
• Add your chilis, salt and squeeze two whole lemons into the salad, then mix.
• Serve on your tortillas.