Place a saucepan of lightly salted water over a medium heat. Bring to a boil, add octopus and cook for about 40-45 minutes or until tender. Add calamari and cook for 2 minutes. Remove seafood and cut octopus into small pieces. Heat 2 tablespoons olive oil in a separate saucepan, adding mussels and half the garlic, cover and cook for 2 minutes or until mussels have all opened, discarding any that remain shut. Allow to cool, then deshell, leaving meat and garlic in cooking juices. Next add octopus, calamari and remaining ingredients. Cover and marinate for at least 1 hour – preferably overnight – in the fridge. To serve, divide between 4 bowls, drizzle with olive oil and serve with bread and lemon wedges.