Barbecued Seafood Platter with Smoked Paprika + lime aioli
Cut squid hoods in half lengthways. Score the inside flesh on an angle and cut into 3cm-wide pieces. Place squid, prawns and fish in a large glass or ceramic dish. Combine garlic, oil, lime juice, oregano and parsley in a separate bowl. Season with pepper. Add to seafood. Toss to coat. Cover and refrigerate for 15 minutes. Meanwhile, make Smoked paprika and lime aioli Heat oil in a small frying pan or saucepan over medium heat. Add paprika. Cook, stirring, for 1 minute or until fragrant. Set aside to cool completely. Combine aioli and lime juice in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve Heat a greased barbecue chargrill and hotplate on medium. Cook fish on hotplate for 3 to 4 minutes each side or until just cooked through. Cook prawns and squid on chargrill, turning, for 2 to 3 minutes or until prawns turn pink and squid is cooked through. Place seafood on a serving platter. Season with salt and pepper. Drizzle aioli with paprika oil, swirling to combine. Serve seafood with aioli, lime halves, extra oregano and parsley, salad and crusty bread.
INGREDIENTS
4 large (600g) cleaned squid hoods 32 medium green prawns , peeled,deveined (tails intact) 6 firm white fish fillets, cut into 5cm pieces (we used snapper) 2 garlic cloves, crushed 1/4 cup extra virgin olive oil 1 tbsp lime juice 2 tbsp chopped fresh oregano 2 tbsp chopped fresh flat-leaf parsley To serve Lime halves
Fresh oregano Flat-leaf parsley
Green salad Crusty bread Smoked paprika and lime aioli 2 tsp extra virgin olive oil 1 1/2 tsp smoked paprika
1 cup whole-egg aioli 1 1/2 tbsp lime juice
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