char-grilled seafood platter

with romesco and aioli

  • ⅓ cup (80ml) extra virgin olive oil
  • 2 cloves garlic, crushed 
  • 1 tablespoon flat-leaf parsley leaves, chopped 
  • sea salt and cracked black pepper 
  • 4 medium green (raw) king prawns (shrimp) 
  • 4 baby octopus (360g), heads removed, trimmed and cleaned 
  • 4 green (raw) scampi 
  • 4 half-shell scallops 
  • 8 clams (vongole) (80g)
    store-bought aioli, to serve 


  • ¼ cup (40g) blanched almonds, toasted 
  • 2 roma tomatoes (120g), quartered and seeded 
  • ½ cup (120g) store-bought roasted capsicum (bell pepper), drained 
  • ¼ teaspoon chilli flakes 
  • ¼ teaspoon smoked paprika 
  • 1 tablespoon sherry vinegar 
  • 1 tablespoon extra virgin olive oil 
  • sea salt and cracked black pepper 

char-grilled tomato bread

  • 4 slices sourdough bread 
  • extra virgin olive oil, for brushing, plus extra for drizzling 
  • 1 clove garlic, halved 
  • 2 roma tomatoes (120g), grated 
  • sea salt and cracked black pepper
  1. To make romesco, place the almonds in a small food processor and process until ground. Add the tomato, capsicum, chilli, paprika, vinegar, oil, salt and pepper and process until smooth. Set aside. Preheat a char-grill pan or barbecue over high heat. 
  2. Place the oil, garlic, parsley, salt and pepper in a small bowl and stir to combine. Place the prawns, octopus and half the parsley mixture in a large bowl, toss to combine and set aside. Cook the scampi for 4 minutes, turning halfway, and set aside. 
  3. Cook the scallops, shell-side down, for 4 minutes. Add the clams, prawns and octopus and cook for 2–3 minutes each side or until charred and just cooked through.  While the seafood is cooking, make char-grilled tomato bread. Preheat a char-grill pan or barbecue over high heat. 
  4. Brush the bread with oil and cook, in batches, for 1–2 minutes each side or until charred. Rub the hot bread with garlic and top with the tomato. Sprinkle with salt, pepper and drizzle with extra oil. Place the seafood on a serving plate, drizzle with the remaining parsley oil and sprinkle with salt and pepper. Serve with the romesco, aioli and char-grilled tomato bread. Serves 2

Photography: Chris Court

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