Sufra Dayma:

Seafood Platter

By Moushira Abdel-Malek

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Ingredients:

600 gms. white fish fillets (cut into thick strips)
500 gms. (around 12) king prawns
600 gms. baby octopus
2 large squid hoods (calamari)
3 cloves garlic (crushed)
1/2 cup lemon juice
2 tsp. dried thyme or oregano
1/3 cup flour
chilli sauce
1/3 cup olive oil
Salt + pepper +sweet paprika

Salsa:

1/2 onion (finely chopped)

1 small tomato, seeded (finely chopped)

1 tbsp. of each: lemon juice, balsamic vinegar, olive oil

Dash of salt

Method:

Combine all ingredients except for the flour. Mix well and divide marinade into two 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 make by combining all its ingredients, and potato crisps aside.