Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon red vinegar.
Add the mussels, octopus
, and prawns and boil for 1 minute. The prawns should redden and mussels should start to open. Add the squid and the crayfish
and continue to cook over high heat until the squid is just translucent, about 1 minute. Drain
everything and place the seafood
all together in a warm bowl. Add the scallions, vinegar, olive oil, peppers, salt and pepper, and the mint
, and toss to coat. Add the greens, toss again, and serve warm with lemon wedges and rock salt.