Portuguese-Style Seafood Platter

Serves 2 11/2 tbsp smoked paprika

3 tsp sweet paprika

11/2 tsp dried chilli flakes

3 garlic cloves, crushed

1 tbsp finely grated lemon zest 180ml olive oil

60ml red vinegar

2 x 375g raw blue swimmer crabs 4 scallops on the half shell 6 uncooked king prawns, halved 4 sardines, filleted

6 small squid tubes, cleaned 500g mussels, cleaned Lemon wedges and aioli, to serve

Preheat the barbecue to high heat or place a chargrill pan over high heat.

Combine the smoked paprika, sweet paprika, chilli, garlic, lemon zest, oil and vinegar and whisk until mixed well. Reserve 60ml of the paprika dressing and set aside.

Place all the seafood in a large oven tray and add the remaining paprika dressing. Gently toss until the seafood is coated on all sides.

Place the crab on the barbecue or chargrill pan. Cover the barbecue by closing the lid, or cover the chargrill pan with a large metal bowl. Cook the crab for 5 minutes on each side. Remove from the heat, set aside and keep warm.

Place the scallops shell-side down on the barbecue or chargrill pan. Cover again and cook for 3 minutes. Remove from heat, set aside and keep warm.

Place the prawns, sardines and squid tubes on the barbecue or chargrill pan and cook, uncovered, for 2 minutes. Turn over on the other side and cook for 1-2 minutes more or until nicely charred and just cooked through. Remove from the heat, set aside and keep warm.

Add the mussels, cover and cook for 1-2 minutes until opened (discard any unopened mussels).

Arrange all the seafood on a large platter and sprinkle with sea salt and freshly ground black pepper. Serve with remaining paprika dressing, lemon wedges and aioli on the side.