• about 480 g(1 lb1 oz) swordfish, about 2 cm(¾ inch ) thick
• about 400 g(14 oz) tuna, about 2 cm(¾ inch ) thick
• 400 g(14 oz) raw prawns (shrimp)
• 600 g(1 lb5 oz) small calamari
• 2 heaped tablespoons chopped parsley
• 1 large garlic clove, finely chopped
• about 50 g(1¾ oz/½ cup) dry breadcrumbs
• olive oil, for the barbecue

Dressing

• 125 ml(4 fl oz/½ cup) olive oil
• 2 garlic cloves, peeled and squashed a bit
• juice of 1 large juicy lemon

Cut the swordfish and tuna into 2 cm(¾ inch) blocks. Peel and devein the prawns, leaving the tails on. Clean the calamari and cut the bodies into thick rings (you won’t need the wings or tentacles here, so save them for something else).

Using short metal skewers, or bamboo ones that have been soaked in cold water for an hour, thread a block of swordfish, a block of tuna, a calamari ring, then a prawn (spiking this through in two places), then another block of swordfish and finally tuna. You should have enough to make about 12 skewers, and you might need to juggle the order around a bit at the end depending on how much of each fish you have left.

Heat the barbecue to high. Mix the parsley, garlic, breadcrumbs and a little salt together on a large plate. Pat the skewers on all sides in this mixture so that they’re lightly coated.

For the dressing, mix together the oil, garlic and lemon juice, and add some salt and black pepper.

Brush the barbecue rack with oil and barbecue the skewers until they are charred deep golden in some parts, but not for so long that they dry out. Reduce the heat or move the rack further from the coals if the crust starts to burn before the fish cooks through. Serve hot, with some dressing drizzled over and a sprinkling of salt.