1 3/4 pounds/800g rock octopus
1 bay leaf
1 clove garlic
Salt and pepper
1 sprig fresh rosemary
1 11/3 pounds/600 g small squid
8 3/4 pounds/4 kg in-shell scallops
1 pound/400 g cuttlefish
2 1/4 pounds/1 kg broccoli romano
1/2 cup/10 cl chicken stock
1/2 cup/10 cl lobster stock or seafood stock
1 1/2 tablespoons/20 g unsalted butter
4 teaspoons/2 cl white wine
Espelette powder or Spanish paprika
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