1 cup extra virgin olive oil
½ cup flat parsley, finely chopped
3 clove garlic, finely chopped
¼ tsp smoked paprika (optional)
¼ tsp sea salt
400g raw tiger prawns
300g razor clams or scallops
1 small, cleaned ocotpus, approx 300g, tenticles separated, head cut in half
Splash white wine
Aioli, lemon, crusty bread to serve to serve
In a small bowl, combine the oil, parsley, garlic, paprika, salt and pepper. Set aside.
Preheat a BBQ or large grill or frying pan.
Place the prawns, clams and octopus in separate bowls and gently toss with 3 tbsp of the herb dressing in each. Lightly season then grill the prawns for approx. 2 minutes each side, the clams for 2 minutes (if using scallops, just 30 seconds each side) and the octopus for 3 minutes each side then place onto a platter.
Place the mussels onto the BBQ or pan and splash over the white wine.
Cook until the mussels pop open then transfer to the platter and arrange the seafood as you like. Spoon over some more dressing, making sure the mussels get some over them.
Serve with lemon, aioli and bread if desired.