Festive Seafood Platter

There's something about a seafood platter that instantly elevates any gathering. Fresh prawns, crispy calamari, vibrant salads - it's the kind of spread that looks impressive but comes together surprisingly easily. Perfect for New Year's when you want something light, fresh, and celebratory without spending hours in the kitchen. This platter works brilliantly for outdoor entertaining and scales up or down depending on your crowd.

Ingredients

For the platter:

• 500g king prawns (peeled, tails on)

• 400g fresh calamari rings

• 1 cup kale or mixed salad greens

• Cherry tomatoes, halved

• 1 lemon, cut into wedges

• Fresh herbs for garnish (coriander, parsley)

• Edible flowers (optional, for presentation)

For the crispy calamari:

• 1 cup plain flour

• 1 tsp paprika

• 1 tsp garlic powder

• Salt and pepper

• Coconut oil for frying

For the aioli:

• ½ cup good-quality mayonnaise

• 1 garlic clove, minced

• 1 tbsp lemon juice

• Pinch of salt

For the salad:

• 2 cups chopped kale

• ¼ red capsicum, diced

• 1 tbsp olive oil

• 1 tsp lemon juice

• Salt and pepper

Method

1. Prepare the aioli: Mix mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Refrigerate until serving.

2. Cook the prawns: Bring a large pot of salted water to boil. Add prawns and cook for 2-3 minutes until they turn pink and opaque. Drain immediately and plunge into ice water to stop cooking. Once cooled, drain and pat dry with paper towel. Refrigerate until ready to serve.

3. Make the crispy calamari: Pat calamari rings completely dry with paper towel. Mix flour, paprika, garlic powder, salt, and pepper in a bowl. Toss calamari in the seasoned flour until well coated, shaking off excess. Heat coconut oil in a deep pan over medium-high heat (about 3cm deep). Fry calamari in small batches for 2-3 minutes until golden and crispy. Don't overcrowd the pan. Drain on paper towel and season with extra salt while hot.

4. Prepare the salad: Massage kale with olive oil for 1-2 minutes to soften the leaves and break down toughness. Add diced capsicum, lemon juice, salt, and pepper. Toss well to combine.

5. Arrange the platter: On a large wooden board or platter, arrange the cooked prawns, crispy calamari (still warm), kale salad, cherry tomatoes, and lemon wedges in separate sections. Place aioli in a small bowl on the platter. Garnish with fresh herbs and edible flowers for colour.

6. Serve immediately: The calamari is best eaten fresh and hot. Provide extra lemon wedges, napkins, and small plates.

Serving Suggestions

• Serve with crusty sourdough or garlic bread on the side

• Add oysters or smoked salmon for a more luxurious spread

• Pair with a chilled white wine or sparkling water with lime

• Double the recipe for larger gatherings

• Set out small forks or toothpicks for easy grazing

The Recipe's Health Benefits

• Prawns: An excellent source of lean protein with minimal calories and fat. Prawns are rich in selenium, an important antioxidant that supports immune function and thyroid health. They also provide vitamin B12, phosphorus, and omega-3 fatty acids that support heart and brain health. The protein content helps keep you satisfied without feeling heavy - perfect for party grazing.

• Calamari: A good source of protein, B vitamins (particularly B12), and minerals including selenium, zinc, and copper. Calamari is naturally low in calories and contains omega-3 fatty acids that support cardiovascular health. When prepared with minimal oil and served with fresh vegetables, it makes a nutrient-dense party food that's both satisfying and light.

• Kale: One of the most nutrient-dense leafy greens available, packed with vitamins A, C, and K, along with antioxidants like lutein and beta-carotene. Kale contains compounds called glucosinolates that have been studied for their potential anti-inflammatory and detoxification properties. Massaging kale with oil breaks down its fibrous structure, making it easier to digest while maintaining its nutritional value.

• Lemon: Rich in vitamin C and flavonoids that act as antioxidants in the body. The citric acid in lemon juice may aid digestion and helps enhance the absorption of iron from plant-based foods. Lemon adds brightness to seafood while providing immune-supporting nutrients - particularly welcome during the summer party season when you want to feel fresh and energised.

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During party season when late nights and indulgent foods are part of the fun, keeping up with your collagen routine helps maintain that healthy glow. Mix Vital Beauty into your morning smoothie or coffee, and know you're supporting your skin, hair, and nails while you enjoy fresh, protein-rich meals like this seafood platter.