Christmas Seafood Platter (Spanish-Style Prawns, Mussels and Octopus)

• 800 g Octopus, cleaned
• 500 g Prawns, shell-on
• 800 g Mussels, fresh
• 2 medium Lemon
• 2 cloves Garlic
• 1 ½ tsp Fine sea salt
• 90 ml Extra virgin olive oil
• 15 g Fresh flat-leaf parsley
• 1 tsp Smoked paprika

1. Fill a large pot with water and bring to a steady simmer. Add the octopus and cook at a gentle simmer for 45 to 60 minutes, until a knife slides in easily at the thickest part. Lift out and leave to cool to room temperature, then chill until cold.
2. Bring the same pot of water back to a boil. Add the prawns and cook for 2 to 3 minutes, until pink and just cooked through, then drain and cool quickly under cold running water. Chill until cold.
3. Rinse the mussels and discard any that are cracked or remain open when tapped. Bring a small splash of water to the boil in the pot, add the mussels, cover and steam for 4 to 6 minutes, shaking the pot once or twice, until opened. Drain and cool, discarding any that do not open.
4. Juice the lemons into a mixing bowl. Finely grate or crush the garlic into the juice, then whisk in the extra virgin olive oil and fine sea salt until slightly thickened. Stir in most of the parsley, reserving a little for finishing.
5. Slice the chilled octopus into bite-sized pieces. Arrange the octopus, prawns and mussels on a large platter. Spoon over the dressing just before serving, then finish with the reserved parsley and a light dusting of smoked paprika.

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