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Dec 15, 2016 Recipes AMC Team 77 views

(serves 4)


  • ½ cup of olive oil
  • 2 cloves of crushed garlic
  • 1 tablespoon of drained baby capers in vinegar
  • 1 fresh chili, thinly sliced
  • 1 teaspoon of dried oregano
  • 1 large lemon
  • 1/3rd of a cup of fresh parsley leaves
  • 400g of baby octopus, cleaned
  • 1 large calamari tube, cut into 5mm rings
  • 12 black mussels, debearded and scrubbed
  • 600g of peeled and deveined, cooked prawns
  • Extra chopped continental parsley, to serve


  1. Heat ½ cup of olive oil in a pan, over medium heat. Add the crushed garlic, capers, and chilli with the oregano. Stir for 1-2 minutes and reduce heat to low. Cook until aromatic. Remove this oil mixture from the heat. Using a vegetable peeler, cut the lemon rind into thin strips. Juice the whole lemon. Stir in the chopped parsley, lemon rind and lemon juice into the oil mixture.
  2. Separate the octopus tentacles from the head and cut them into bite size pieces. Cut squid into 5mm rings.
  3. Place all the seafood, except for the prawns, into a steamer and place over a saucepan of boiling water. Cover the steamer and cook until squid and octopus are just cooked and muscles open. Discard any mussels that don’t open.
  4. Combine all the seafood and lemon oil mixture in a serving bowl. Ensure all the dressing coats the seafood. Sprinkle with remaining parsley and enjoy!

About The Author - AMC Team

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