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BBQ Seafood Platter and Aioli

BBQ Seafood Platter and Aioli

Difficulty: Easy
Season: Summer
Preparation: 45 minutes
Cooking: 15 minutes

How to


  1. Rinse the octopus tentacles under cold water and bring a saucepan of water to the boil. Once boiling, salt the water and add the octopus. Simmer for 20 to 25 minutes, or until the octopus is tender enough to pierce easily with a skewer. Drain and cool.
  2. Score the squid hoods diagonally both ways.
  3. Heat a BBQ hotplate to medium high.
  4. Combine the oil, garlic, lemon juice and zest and thyme leaves and brush over the seafood.
  5. Cook the seafood for 2–4 minutes on each side or until charred and just cooked through. If you do not have enough room on your hotplate, cook in batches and remove to a plate, keeping warm.
  6. Arrange the grilled seafood on a bed of lettuce on a serving platter, with scattered lemon wedges.

Aioli Dip

  1. Combine the egg, garlic, salt and a third of the olive oil in a food processor. Pulse until combined.
  2. Continue processing and drizzle the olive oil in slowly, until the sauce begins to thicken.
  3. Add the lemon juice. Process until you reach the desired consistency. Taste and add salt if needed.
  4. Serve with the seafood platter

Handy Tips

Parboiling the octopus and preparing the aioli can be done a day ahead to save time. You can add different seafood options such as WA crayfish tails, mussels, and firm white fish to your platter, depending on seasonal availability.


  • 1/2 cup olive oil
  • 2 garlic cloves, finely diced
  • 1 tbsp thyme leaves
  • Zest and juice of 2 lemons
  • 12 King Prawns, green
  • 12 Tiger Prawns, green
  • 12 raw scallops
  • 500g Squid hoods, cleaned
  • 1 kg fresh octopus tentacles
  • Gourmet lettuce and lemon wedges to serve


  • 1 egg plus 1 egg yolk
  • 2-4 cloves garlic, crushed (to taste)
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • ¾ cup extra virgin olive oil