To make the Sepia a la Plancha, add 2 cloves of roughly minced garlic into a mortar, 1 tbsp of freshly chopped parsley and a pinch of sea salt, pound down on the mixture until you form a paste, pour in 1 tbsp of extra virgin olive oil and mix together, set aside, next grab 2 cleaned cuttlefish (you can substitute for squid) and pat down with paper towels, remove the tentacles and pat the inside dry, cut into 1 inch x 1 inch squares, heat a fry pan with a medium-high heat and add in a generous tbsp of extra virgin olive oil, after 2 minutes add the cuttlefish in there and mix with the olive oil, after 2 minutes add the parsley & garlic mixture and continue to mix, after 15 to 30 seconds remove from the heat and transfer to a serving dish, sprinkle with a little sea salt and garnish with a lemon wedge

To make the Garlic Shrimp with Wine & Saffron, heat a 1/4 cup of white wine in a sauce pan, when it comes to a light boil transfer to a bowl, pinch in 1/2 tsp of saffron threads and set aside, thinly slice 4 cloves of garlic and pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels, season with sea salt & black pepper, heat a fry pan with a medium heat and pour in 2 tbsp of extra virgin olive oil, after 2 minutes add the slices of garlic and mix with the olive oil, 30 seconds later add the shrimps seasoned side down into the pan, 1 minute later flip the shrimps and add in the saffron infused wine, after a total of 2 minutes since adding the shrimp, mix it all together so all the flavors come together, transfer to a serving dish and garnish with freshly chopped parsley

To make the Fried Calamari with Smoked Paprika, pat down 2 tubes of cleaned squid with paper towels, then cut each one into 1/2 inch thick rings, add 1/2 cup all-purpose flour into a clear plastic bag, along with 1/2 tsp sweet smoked paprika, a generous pinch of sea salt and black pepper, add the squid rings in there and mix until all the squid rings are evenly coated, heat a small fry pan with a medium-high heat and pour in 1/3 cup sunfower oil, after 3 minutes start cooking the squid rings, cook them in batches to not over-crowd the pan, after 90 seconds flip the calamari and fry for another 90 seconds, then transfer to a dish with paper towels and continue to fry up the rest of the calamari, once they are all cooked transfer to a serving dish, garnish with a couple lemon wedges and sprinkle with freshy chopped parsley

To make the Fried Cod with Garlic Aioli, add 2 cloves roughly minced garlic into a mortar, using a pestle pound down on the garlic until you form a paste, then add in 1/2 cup mayonnaise, 1/2 tsp fresh lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined, cover with seran wrap and set aside, pat down a 14 oz fillet of cod, cut into 1 inch x 1 inch cubes, add the cut cod into a large bowl, add in 1/2 cup all-purpose flour and season with sea salt & black pepper, gently toss together until all the pieces of cod are evenly coated, heat a fry pan with a medium-high heat and pour in a 1/4 cup of virgin olive oil, after 3 minutes add the cod into the pan and fry for 4 minutes, or until all the pieces of cod are golden in color, transfer into a dish next to the garlic aioli, garnish with a couple lemon slices and freshly chopped parsley