[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) NZ$150. Offer ends 25/05/24. See terms.
Photo of Grilled seafood with romesco sauce by WW

Grilled seafood with romesco sauce

Total Time
40 min
30 min
10 min
This Mediterranean grilled seafood dish with baby octopus and green prawns is perfect served with sourdough bread.


Red capsicum

2 large, cut into large flat pieces

Raw almonds

¼ cup(s), slivered, toasted

Ground paprika

½ tsp, (hot)


1 clove(s), chopped


1 tsp, red wine


300 g, (baby), cleaned

Raw peeled prawns

400 g, tails intact

Olive oil

1 tbs

Fresh lemon rind

1 tbs

Fresh flat-leaf parsley

2 tbs

White sourdough bread

260 g, (4 x 65g slices)


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Serve with a salad of curly endive, halved grape tomatoes, thinly sliced red onion and halved stuffed green olives.