Why recepie famous for?
Give the Sunday roast a new look with hasselback potatoes and smoky, charred seafood, all cooked in one pan. Serve with bread for mopping up the buttery juices
Ingredients
400g baby new potatoes1 tbsp olive or rapeseed oil
2 corn cobs
8-12 large prawns, heads and shells on
8-12 mussels
or large clams (or a mixture)
2 medium squids with tentacles, cleaned
150g butter
small bunch parsley, chopped, plus a little to serve
1 tsp smoked paprika
3 garlic cloves, crushed
1 lemon, zested then cut into wedges
200g ring chorizo, peeled and sliced
Instructions
Heat oven to 200C/180C fan/gas 6. Use a large knife to hasselback the potatoes; cut incisions in each potato making sure you don’t cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in oil and some seasoning in your largest roasting tin (an oven tray is ideal – line with parchment first if it’s old). Roast for 20 mins.Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Pull out the black line of intestine from each one. Clean the mussels under cold water, pulling off any hairy or stringy bits. Hasselback the squid in the same way you did the potatoes.
Cut each corn cob into four pieces – the easiest way to do this is by positioning your knife, covering it with a tea towel and hitting it with a rolling pin. Add the corn to the tray, toss in the oil and return to the oven for 5 mins.
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