By Eddy − On Wednesday, August 10, 2016, 7 years ago in
Seafood Recipes
5 out of 5 with 1 ratings
comments: 0 - views: 22582
| Preparation time | 10 min |
| Cooking Time | 30 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
1½ TABLESPOONS SMOKED PAPRIKA 3 TEASPOONS SWEET PAPRIKA 1½ TEASPOONS DRIED CHILLI FLAKES 3 CLOVES GARLIC, CRUSHED 1 TABLESPOON FINELY GRATED LEMON RIND ¾ CUP (180ML) EXTRA VIRGIN OLIVE OIL ¼ CUP (60ML) RED WINE VINEGAR 4 SCALLOPS ON THE HALF SHELL 4 SARDINES6 SMALL SQUID TUBES, CLEANED 6 GREEN (UNCOOKED) KING PRAWNS (SHRIMP), HALVED 2 X 375G RAW BLUE SWIMMER CRABS 500G MUSSELS, CLEANED SEA SALT AND CRACKED BLACK PEPPER LEMON WEDGES, TO SERVE
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Instructions
- Preheat a large char-grill pan or barbecue to high heat. Place the smoked and sweet paprika, the chilli, garlic, lemon rind, oil and vinegar in a small bowl and mix to combine. Reserve ¼ cup (60ml) of the mixture.
- Place the scallops, sardines, squid, prawn, mussels and crab on a large oven tray, drizzle with the paprika mixture and toss to coat. Cook the crab, covered+, for 5 minutes each side. Set aside and keep warm.
- Add the scallops, shell-side down, and cook, covered, for 3 minutes. Set aside and keep warm. Add the prawns, sardines and squid and cook for 1–2 minutes each side or until charred and just cooked. Set aside and keep warm.
Recipe & Photo Credit: donnahay.com.au
- Add the mussels and cook, covered, for 1–2 minutes or until opened. Sprinkle with salt and pepper and serve with lemon wedges and reserved dressing. Serves 2.
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