- Step 1
Cut squid hoods in half lengthways. Score the inside flesh on an angle and cut into 3cm-wide pieces. Place squid, prawns and fish in a large glass or ceramic dish. Combine garlic, oil, lime juice, oregano and parsley in a separate bowl. Season with pepper. Add to seafood. Toss to coat. Cover and refrigerate for 15 minutes.
- Step 2
Meanwhile, make Smoked paprika and lime aioli Heat oil in a small frying pan or saucepan over medium heat. Add paprika. Cook, stirring, for 1 minute or until fragrant. Set aside to cool completely. Combine aioli and lime juice in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Step 3
Heat a greased barbecue chargrill and hotplate on medium. Cook fish on hotplate for 3 to 4 minutes each side or until just cooked through. Cook prawns and squid on chargrill, turning, for 2 to 3 minutes or until prawns turn pink and squid is cooked through. Place seafood on a serving platter. Season with salt and pepper.
- Step 4
Drizzle aioli with paprika oil, swirling to combine. Serve seafood with aioli, lime halves, extra oregano and parsley, salad and crusty bread.
Spice up your seafood platter even more with some fried chilli! Simply pan-fry sliced red chilli in extra virgin olive oil for 1 minute or until just starting to change colour and turn crisp. Drain on paper towel before serving.