Add squid rings, season, stir and let sit for a few minutes.

Sauté squid rings in olive oil with salt and pepper.

First defrost frozen prawns and squid rings and set aside to use later.

Ladle some barley into a bowl, pile squid rings on top and asparagus around the side.

The cook brings in squid rings followed by croquetas of salt cod, mussels, clams, more clams (cooked in sweet onion stock with parsley), crayfish and prawns.