Portuguese prawns

1.Chargrill capsicum over a barbecue grill or gas ring or under an oven grill until blackened. Transfer to a plate and cover with paper towels until cool. Peel off skin, cut in half, remove core and seeds and chop finely. Transfer to a bowl. Add garlic, chillies, oil, vinegar and paprika.

2.Thaw prawns quickly in a sealed plastic bag in a sink of hottish water. As soon as they can be separated, wash off icy crystals, then leave them at room temperature for a short period until thawed. Remove heads and most of the shell from the prawns, leaving the tail end piece of shell intact. Run the tip of a small sharp knife down the back of each prawn and pull out the vein. Rinse prawns and drain briefly.

3.Toss prawns and octopus, if using, with the red capsicum marinade and leave for 15-30 minutes.

4.Prepare and cook rice as per instructions on the packet.

5.Mix sugar, vinegar and salt in a bowl. Add cucumber and mint to pickling mixture just before serving.

6.Cook prawns, on both sides, on a preheated, oiled hotplate over medium-high heat until they turn golden. The octopus will cook through in a matter of minutes. Sprinkle everything with flaky sea salt. Serve immediately with black rice and pickled cucumber.