Why recepie famous for?
Kick-off summer with Miguel and Anna Gare's seafood feast, featuring Tiger Prawns, Fremantle Octopus, Goldband Snapper with capsicum and chilli paste.
Ingredients
1 head garlic, finely chopped2 long red chillies, chopped
125mL extra virgin olive oil
Salt and pepper
2 fillets goldband snapper, skin scored, cut into 5cm thick strips
6 green tiger prawns, butterflied
3 squid, cleaned and scored
3 legs Fremantle octopus, legs cut into 5cm lengths
6 scallops, roe removed, on the shell
2 medium zucchini, cut into half moons
3 pattypan squash, cut into wedges
1 red capsicum, deseeded, cut into 4 thick strips
Spanish onion, cut into large dice
3 long red chillies, whole
Juice of 1 lemon
Instructions
Preheat BBQ to maximum heat.Make marinade by combining garlic, ginger, chilli and extra virgin olive oil in a large bowl.
Toss the seafood and vegetables in the marinade and spread all out onto the preheated BBQ. Cook until charred and cooked through.
Squeeze lemon juice over the cooked seafood and vegetables and season.
Arrange the cooked seafood on a platter, picking out the charred chilli and capsicum.
Using a mortar and pestle, pound together the charred, capsicum, chilli, blanched almonds, garlic cloves, lemon juice and olive oil to form a paste.
Serve the paste with the BBQ seafood.
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