Barbecued Seafood Platter with Lemon & Saffron Aioli - Adelaide Central Market: Home to over 70 trad

Ingredients

• 3 Blue Swimmer crabs, halved
• 500g green prawns, shell on
• 500g mussels, de-bearded
• 2 squid tubes, cleaned, cut into 5cm squares and scored
• 4 flathead fillets
• 500g Pipi's, drained
• salt flakes
• freshly ground pepper
• Lemon wedges, to serve
• 4 cloves garlic, peeled & crushed
• 2 long red chillis (optional), deseeded and finely chopped
• 1/2 cup (125ml) lemon juice
• 1 cup (250ml) olive oil
• 1/3 cup parsley leaves, finely chopped
• freshly grated black pepper
• 1/4 cup (60ml) lemon juice
• pinch saffron strands
• 2 egg yolks
• 1 tspn Dijon mustard
• 1 clove garlic, roasted & crushed
• Freshly ground black pepper
• 1/2 cup (125ml) olive oil
• 1/4 cup (60ml) vegetable oil