<ul>
<li>Preheat a large char-grill pan or barbecue to high heat. Place the smoked and sweet paprika, the chilli, garlic, lemon rind, oil and vinegar in a small bowl and mix to combine. Reserve ¼ cup (60ml) of the mixture.</li>
<li>Place the scallops, sardines, squid, prawn, mussels and crab on a large oven tray, drizzle with the paprika mixture and toss to coat. Cook the crab, covered+, for 5 minutes each side. Set aside and keep warm. </li>
<li>Add the scallops, shell-side down, and cook, covered, for 3 minutes. Set aside and keep warm. Add the prawns, sardines and squid and cook for 1–2 minutes each side or until charred and just cooked. Set aside and keep warm.</li>
</ul>
<div style="background:#eee;border:1px solid #ccc;padding:5px 10px;">Recipe & Photo Credit: <a href="http://donnahay.com.au" target="_blank">donnahay.com.au</a></div>
<ul>
<li>Add the mussels and cook, covered, for 1–2 minutes or until opened. Sprinkle with salt and pepper and serve with lemon wedges and reserved dressing. Serves 2.</li>
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