Fritura de pescado (fried seafood tapas platter)

Heat a large fry pan over medium to medium-high heat, about 7 of 10, with the sunflower oil; heat about 10 minutes.

Pat the thawed seafood completely dry with paper towels.

Cut the cod into bite-sized pieces and the squid tubes into half-inch rings.

Whisk the flour with a little sea salt in a large bowl; coat the cod, then shake it in a fine sieve to remove the excess flour. Repeat with the squid rings and the shrimp.

Fry the cod first, in a single layer, 3 to 4 minutes until golden all around; drain on a wire rack set over paper towels.

Keep the fried seafood warm under foil or in an oven at its lowest setting.

Fry the squid rings in a single layer 2 to 3 minutes until golden.

Fry the shrimp in a single layer 1 to 2 minutes until golden.

Strain the oil through a fine sieve into a bowl to reuse.

Arrange each kind of seafood in its own section on a platter; season with a little sea salt and garnish with lemon wedges and fresh parsley. Serve with a crunchy baguette and cold beer.