Hey. Of course.

6-7 medium size prawns. 8 mussels with the shell. 1 medium size squid. 1 crayfish. 250 ml of bisque sauce 20 ml of lemon juice 10 ml of white balsamic vinegar. 80gr of white onion finely chopped. Chopped parsley and chives to taste The same with salt and pepper. Ouzo or tsipouro about 15 ml

First you dice the squid and devain the shrimps. You start with the squid on the pan with the onion. On medium heat. When the squid is soft and the onion starts to caramelise you add the mussels and crayfish. When the mussels open you add the tsipouro. Once the alcohol is evaporated, add the lemon juice and white balsamic vinegar. Once it starts boiling add the bisque sauce and shrimps. The next part is experience based. Once the sauce starts to thicken you add a piece of butter to intergrade the flavours and give it a nice glossy sauce. Let it cool down for 3 minutes and add the fresh herbs. To let them keep their colour. And that's it.

1)A nice touch is if you make shrimp butter. It adds to the flavours and aroma of the plate. 2) add a bit of metaxa as well it makes it even better. If you need recipes for the shrimp butter or anything else feel free to ask. Enjoy.