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How to make Chargrilled seafood with Romesco

Yield = 4
Prep time: 0:25
Cook time: 0:30
Total time: 0:55

Ingredients

  • 60ml (1/4 cup) olive oil
  • 1/2 lemon, juiced
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 12 large king prawns, peeled with tails intact, cleaned
  • 2 x 200g pieces snapper, halved widthwise
  • 4 small tubes squid,(see note) quartered, scored

Romesco

  • 4 red capsicums, quartered
  • 4 cloves garlic, unpeeled
  • 80ml (1/3 cup) extra virgin olive oil
  • 50g (1/3 cup) whole blanched almonds
  • 100g slice rustic bread, crust removed
  • 55g (1/3 cup) roasted peeled hazelnuts
  • 1/4 teaspoon Spanish smoked paprika
  • 1/4 teaspoon dried chilli flakes (optional)
  • 1 tablespoon red wine vinegar

Method

  • Step 1 To make romesco, preheat grill to high. Place capsicums and garlic on a tray lined with foil. Drizzle with 1 tablespoon oil, then cook for 20 minutes or until soft and skins are blackened. Tip into a bowl, cover with the foil from the tray, then set aside to cool.
  • Step 2 Meanwhile, heat remaining 60ml (1/4 cup) oil in a small frying pan over low–medium heat. Add almonds and cook, stirring, for 3 minutes or until dark golden. Remove with a slotted spoon and drain on paper towel. Add bread to pan and cook for 1 minute each side or until golden, then drain on paper towel. Reserve cooking oil.
  • Step 3 Peel skins from capsicums and garlic, then process with bread, almonds, hazelnuts, paprika, chilli (if using), vinegar and reserved oil to a coarse purée. Refrigerate in an airtight container until needed or for up to 4 days. Makes 1 3/4 cups.
  • Step 4 Preheat a chargrill pan over high heat. Combine oil, lemon juice, parsley and seafood in a bowl, then season with salt. Cook, in 3 batches, for 1 minute each side or until just cooked.
  • Step 5 Serve seafood with romesco.