Grilled seafood with romesco sauce
2 large, cut into large flat pieces
¼ cup(s), slivered, toasted
½ tsp, (hot)
1 clove(s), chopped
1 tsp, red wine
300 g, (baby), cleaned
400 g, peeled, tails intact
fresh lemon rind
fresh flat-leaf parsley
260 g, (4 x 65g slices)
- To make the romesco sauce, cut capsicums into large, flat pieces. Cook under a preheat grill until skin blisters and blackens. Cover with a large piece of foil and leave until cool enough to handle. Peel away skin. (the foil allows the capsicum to steam, making it easier to remove the skin). Place capsicum, almonds, paprika, garlic and vinegar in a food processor. Process until almost smooth (it will still have a little texture). Season with salt.
- Preheat an oiled barbecue grill plate over medium high heat. Combine octopus and prawns in a large bowl, add oil and rind. Season with salt and freshly ground black pepper. Toss to coat.
- Cook seafood for 3 mins, turning frequently, until it changes colour and is cooked through. Sprinkle with parsley. Serve seafood with romesco sauce and bread.