Name: Seafood platter
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 500 gram baby octopus; 500 gram medium uncooked prawns; 12 scallops; 300 gram calamari rings; 300 gram piece firm white boneless fish, chopped coarsely; 300 gram piece salmon; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) balsamic vinegar; 1/4 cup (35g) finely chopped, drained sun-dried tomatoes; 2 tablespoon finely chopped fresh oregano; 2 clove garlic, crushed; 1 tablespoon lime juice; 3 uncooked balmain bugs (350g), halved; 12 black mussels (250g)

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.

Serves 6

Cook

50M

Ingredients

500 gram baby octopus

500 gram medium uncooked prawns

12 scallops

300 gram calamari rings

300 gram piece firm white boneless fish, chopped coarsely

300 gram piece salmon

1/2 cup (125ml) olive oil

1/4 cup (60ml) balsamic vinegar

1/4 cup (35g) finely chopped, drained sun-dried tomatoes

2 tablespoon finely chopped fresh oregano

2 clove garlic, crushed

1 tablespoon lime juice

3 uncooked balmain bugs (350g), halved

12 black mussels (250g)

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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