Devein prawns by hooking out the dark intestinal tract with a fine bamboo skewer. Remove head and legs, and cut in half lengthwise, without cutting right through.
Mix coriander, parsley, paprika, salt, pepper, lemon juice and olive oil in a small bowl.
Heat grill, or use a lightly oiled casbiron skillet on top of the stove. Brush bread with a little of the dressing and grill on both sides. Brush salmon, tuna, prawns and calamari with the dressing and grill lightly on both sides. Arrange on top of the grilled bread on each plate, with a lemon wedge. Drizzle with remaining dressing and serve.
© 1998 All rights reserved. Published by Murdoch Books.