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Barbecued seafood platter with smoked paprika and lime aioli
Barbecued seafood platter with smoked paprika and lime aioli
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Elevate your Easter lunch with a savory BBQ seafood platter, served with zesty smoked paprika lime aioli.
Ingredients:
  • Flat-leaf parsley
  • Green salad
  • Crusty bread
  • 600g squid
  • 32 medium green prawns, peeled,deveined (tails intact)
  • 6 firm white fish fillets, cut into 5cm pieces (we used snapper)
  • 56.88 gm extra virgin olive oil
  • 21.00 gm lime juice
  • 40.00 ml chopped fresh oregano
  • 40.00 ml chopped fresh flat-leaf parsley
  • Lime halves
  • Fresh oregano
  • 9.20 gm extra virgin olive oil
  • 3.75 gm smoked paprika
  • 247.50 gm whole-egg aioli
  • 31.50 gm lime juice
Instructions:
  • Halve the squid hoods lengthwise, score the inside flesh, and cut into 3cm-wide pieces. Place the squid, prawns, and fish in a large glass or ceramic dish. In a separate bowl, mix garlic, oil, lime juice, oregano, and parsley, season with pepper, and add to the seafood. Toss everything together to coat evenly. Cover and refrigerate for 15 minutes.
  • Prepare the flavorful Smoked paprika and lime aioli by heating oil in a small frying pan over medium heat. Add paprika and cook, stirring, for 1 minute until fragrant. Allow it to cool completely. Mix the aioli and lime juice in a bowl, season with salt and pepper, then cover and refrigerate until serving.
  • Preheat a greased barbecue chargrill and hotplate over medium heat. Cook the fish on the hotplate for 3 to 4 minutes per side until just cooked through. Grill the prawns and squid for 2 to 3 minutes, flipping halfway, until the prawns turn pink and the squid is cooked. Transfer the seafood to a serving platter and season with salt and pepper to taste.
  • Combine paprika oil into the aioli, swirling gently. Serve the seafood with the seasoned aioli, lime halves, additional oregano and parsley, a side salad, and crusty bread.

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