Spanish Seafood Salad

1 1/2 lbs. large shrimp
1 1/2 lbs. baby squid
1 medium red onion
5 dill pickles
1 lb. quality crab meat
8 piquillo peppers
1c Spanish olives
1/2c fresh parsley
1 lemon
1/4c white wine vinegar
1/2c olive oil
salt and pepper

Brush oil on 1 1/2 lbs. large shrimp and sprinkle with salt. Cook in cazuela thoroughly. Cut 1 1/2 lbs. baby squid bodies and cook 4-6 min. in cazuela. Chop 1 medium red onion. Add cooked shrimp, squid, onions, 5 sliced dill pickles, 1 lb. quality crab meat, 8 thinly sliced piquillo peppers, 1 cup sliced pitted Spanish olives, 1/2c chopped fresh parsley, juice of 1 lemon, 1/4c white wine vinegar, 1/2c olive oil, and salt and pepper to taste. Mix well.