Foodie Friday: Seafood has become a popular feature at Australian Christmas gatherings and celebrations. Impress your guests (and yourself!) with this amazing Barbecued Seafood Platter with Smoked Paprika and Lime Aioli.

Prep: 0:45 Mins
Cook: 0:15 Mins
Serves: 8


  • 4 large (600g) cleaned squid hoods
  • 32 medium green prawns, peeled,deveined (tails intact)
  • 6 firm white fish fillets, cut into 5cm pieces (we used snapper)
  • 2 garlic cloves, crushed
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh flat-leaf parsley


  • Lime halves
  • Fresh oregano
  • Flat-leaf parsley
  • Green salad
  • Crusty bread


  • 2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1 cup whole-egg aioli
  • 1 1/2 tablespoons lime juice



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.

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