Seafood Platter with Chimichurri Sauce and Chipotle Mayonnaise

Oysters with wasabi dressing

• 1 tablespoon (20ml) lime juice
• 1 tablespoon (20ml) peanut oil
• 2 teaspoons wasabi paste
• 1 green onion (green shallot), finely chopped
• 1 small clove garlic, crushed
• 12 freshly shucked oysters, on the shell

Combine lime juice, oil, wasabi, green onion and garlic in a small bowl and mix well. Spoon dressing over each oyster to serve.

Saffron prawns

• Pinch saffron threads
• 1 tablespoon (20ml) olive oil
• 12 (500g) medium/large uncooked prawns, peeled with tails intact

Infuse saffron threads in a teaspoon of warm water for at least 15 minutes. Add oil and whisk to combine. Brush prawns with saffron oil and cook prawns on a heated grill pan (or grill or barbecue) for one to two minutes each side or until golden and cooked through.

Calamari

• 12 baby calamari
• 1 tablespoon (20ml) extra virgin olive oil

Soak 12 bamboo skewers in water, or freeze for at least one hour before using. To clean calamari, pull gently on tentacles to remove. Cut tentacles off below the eyes and reserve; discard eyes, the small black beak in the centre of the tentacles and guts. Remove the clear quill from the body, side flaps and dark membrane. Salt your fingers to remove the skin. If necessary, rinse and pat dry. Brush with olive oil. Thread each calamari with a skewer and cook, with the tentacles on a heated grill pan (or grill or barbecue) for one to two minutes on each side or until golden and cooked through.

Chimichurri sauce

• 1 eschalot, peeled
• 5 cloves garlic
• 1½ cups flat-leaf parsley leaves
• 1½ teaspoons dried red chilli flakes
• 1 small lemon, juiced
• ¼ cup (60ml) olive oil

In a blender or food processor, finely chop eschalot and garlic. Add remaining ingredients and process until fairly smooth. Season to taste with salt and pepper.

Chipotle mayonnaise

• ½ cup (100g) good quality whole egg mayonnaise
• 1 clove garlic, crushed
• 1 tablespoon chipotle chillies in adobo, finely chopped

Mix all ingredients together.