Have the fishmonger clean the fish and remove guts and scales.
Make the fire and have it reduced to embers (this process will take about 1 hour)
Work in batches:
For the shrimp, sprinkle abundantly with scales of sea salt and place on the hot plancha. Cook 2 minutes per side, depending on their size. When slightly charred, remove from the plancha and place on a platter.
For the cuttlefish and squid, first season the plancha with some olive oil. Cook until slightly charred and wrinkled on the edges. Remove from the plancha and place on a platter. Drizzle with majado.
For the different kinds of fish, season the plancha with some olive oil. Cook 2-4 minutes per side, depending on their size. Don't overcook! Remove from the plancha and place on platters. Majado or a drizzle of olive oil is optional.
Serve immediately.
Notes
Make sure the plancha is VERY hot before placing the seafood on it.You will also need a good amount of paper napkins!