600 gm white fish fillets, cut into thick strips
500 gm [ around 12] king prawns
600 gm baby octopus
2 large squid hoods, calamari
3 cloves garlic, crushed
1 / 2 cup lemon juice
2 teaspoons dried thyme or oregano
1 / 3 cup flour
Chili sauce
1 / 3 cup olive oil
Salt + pepper + Sweet paprika
Salsa:
1 / 2 onion, finely chopped
1 small potato, seed, finely chopped
1 tablespoon of each: lemon juice, balsamic vinegar, olive oil
Dash of salt
Combine all ingredients except for the flour.
Mix well and divide marinade into two parts , in parts, in two bowls.
Combine octopus and calamari in one bowl, fish and prawns in the other.
Cover, refrigerate overnight, stirring once or twice. Toss fish pieces into flour.
Heat barbecue or griddle pan. Add fish, drained octopus, squid and prawns.
Serve warm with a dip of the salsa, made by combining all its ingredients and potato crisps, aside
