Spicy garlic butter seafood boil

• 500g calamari rings
• 500g clams, scrubbed and cleaned
• 300g large prawns, deveined
• 120 ml unsalted butter
• 60 ml minced garlic
• 30 ml chili paste or gochugaru
• 15 ml soy sauce
• 15 ml oyster sauce
• 5 ml sugar
• 30 ml chopped green onions
• Lemon wedges for serving

1. Clean the seafood thoroughly. Ensure clams are purged of sand and discard any that are open and do not close when tapped.
2. In a large pot of boiling water, blanch the calamari for 1 minute and the prawns until they just turn pink (internal temperature should reach 145°F/63°C). Remove and set aside.
3. Steam the clams in a separate covered pot with a splash of water for 5-7 minutes until they open. Discard any that remain closed.
4. In a large wok or skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant but not browned.
5. Stir in the chili paste, soy sauce, oyster sauce, and sugar. Simmer for 2 minutes to meld the flavors.
6. Add the blanched calamari, prawns, and steamed clams to the sauce. Toss vigorously over high heat for 1-2 minutes until every piece is thoroughly coated and steaming hot.
7. Garnish with chopped green onions before serving.

Serve hot directly from the pan or in a foil-lined tray. Accompany with steamed corn on the cob, boiled potatoes, or crusty bread to soak up the extra garlic butter sauce.