|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.
Serving size: Complete recipe
Calories 2313 Calories from Fat 385
% Daily Value*
Total Fat 43 g66.7%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 1111 mg370.3%
Sodium 5396.9 mg224.9%
Total Carbohydrates 242 g80.7%
Dietary Fiber 12.3 g49.2%
Sugars 14.7 g
Protein 222 g444.1%
Vitamin A 172.2% Vitamin C 94.5%
Calcium 36.5% Iron 136.6%
*Based on a 2000 Calorie diet