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Grilled Seafood

fast.cook's picture
Ingredients
  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
  Scallops 300 Gram
  Turkish pide loaf 1 (Long)
  Olive oil 2 Tablespoon
  Rocket leaves 1 Bunch (100 gm), trimmed
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Seafood
Interest: 
Quick

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