Quick & Easy

Seafood platter

Offer your guests this seafood platter as part of a selection of tapas or share plate dishes at your next gathering. Serve with a bowl of olives, crusty bread and a glass of icy cold, crisp white wine.
seafood platter



1.Remove and discard heads and beaks from octopus; cut each octopus into quarters. Shell and devein prawns, leaving tails intact.
2.Combine octopus, prawns, scallops, calamari, fish and salmon in large glass or china bowl with oil, vinegar, tomato, oregano, garlic and juice; mix well. Cover; refrigerate 3 hours. (Can be made a day ahead to this stage).
3.Remove octopus, scallops, calamari, fish and salmon from marinade. Cook, in batches, on heated oiled grill plate (or grill or barbecue), uncovered, until browned all over and just cooked through. Slice salmon.
4.Remove prawns from marinade; discard marinade. Cook prawns and bugs on grill plate until browned both sides and just changed in colour. Cook mussels on grill plate until shells open; remove and discard half of each shell.
5.Serve seafood on one large platter or individually.

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