|Medium prawns||500 Gram, uncooked (20 Pieces)|
|Baby octopus||400 Gram|
|Garlic||2 Clove (10 gm), crushed|
|Sweet paprika||1⁄2 Teaspoon|
|Balsamic vinegar||60 Milliliter (1/4 Cup)|
|Tomato paste||2 Tablespoon|
|Turkish pide loaf||1 (Long)|
|Olive oil||2 Tablespoon|
|Rocket leaves||1 Bunch (100 gm), trimmed|
Shell and devein prawns, leaving tails intact.
Remove and discard heads and beaks from octopus; cut in half.
Mix garlic, paprika, 2 tablespoons of the vinegar and paste in medium bowl.
Add prawns, octopus and scallops; coat with marinade.
Cover; refrigerate 3 hours or overnight, [can be prepared ahead to this point and frozen] Cook seafood in large heated oiled pan, in batches, until the prawns change colour, and both octopus and scallops are tender and cooked as desired.
Meanwhile, quarter pide; cut each piece in half horizontally.
Toast pide pieces both sides.
Gently toss remaining vinegar with oil and rocket in large bowl; top toasted bread pieces with rocket and seafood just before serving.