Peri Peri Seafood

• μερίδες: 6
• χρόνος ενεργούς προετοιμασίας: 40 minutes
• συνολικός χρόνος: 1 hour 40 minutes

Υλικά

**Peri Peri Sauce:**

Thai red onions, halved - 2

Red capsicum, halved and seeded - 2

Whole head of garlic, halved horizontally - 1

Olive oil for cooking

Salt and pepper, for seasoning

Red chilli, chopped - 1

Smoked paprika - 2 tsp

Red wine vinegar - 2 tsp

Lemon, zested and juiced - 30ml

Tomato paste - 1 tbsp

Coconut milk - 400g

**Seafood:**

White fish fillets - 450g

Clarified butter - 50g

Olive oil - 30g

Garlic cloves, thinly sliced

Squid, cleaned and scored - 400g

Fresh prawns, head on, shells cut down the middle and deveined

Smoked paprika - 1 tsp

Parsley lkeaves, roughly chopped - 10g

Lemon juice - 30g

Οδηγίες

**Peri Peri Sauce:**

1. Preheat the oven to 220°C.

2 Place the onions, peppers and whole head of garlic on a roasting tray, drizzle everything with olive oil, season with salt and pepper and roast for 30 minutes, or until caramelised and browned.

3 Peel the onions and peppers and blend with the remaining ingredients except the coconut milk. Pour into a frypan, add the coconut milk and simmer for 25 minutes to thicken the sauce, stirring occasionally. Season to with salt and pepper.

**Seafood:**

**Fish:**

1 Place the fish fillets in the sauce, bring to a simmer and poach for 3-5 minutes, spooning over the sauce so it cooks evenly. Once the fish starts just begins to be cooked through, remove the frypan from the heat, remove the fish to a bowl and set aside.

**Squid:**

1 Clean the squid.

2 Run a sharp knife down one side of the cleaned squid head, from the base to the tip. Flip it open so it is flat and then cut it in half down the centre from the tip to the base.

3 Add the squid to the pan with the remaining sauce and and bring to a simmer. Cook until the squid is just cooked through, about 4 minutes. Set aside in a bowl

**Prawns:**

1 DO NOT peel the prawns. Using scissors, cut down the top side centre of the prawns shells from the head to the tail. DO NOT cut into the tail, as this is needed to hold the prawn together.

2 Remove the vein of the prawn running down its spine.

3 DO NOT wash the prawns once you have cut them, this will remove the prawns natural oils and reduce its flavour.

3 Bring a cast iron pan to high heat. When very hot add the clarified butter and olive oil. Once it starts to sizzle, add the prawns. After 1 minute add the garlic.

4 Turn the prawns frequently, we want to char the shells but not overcook them so this takes focus. Cook the prawns so that the shells are charred but and prawns are just cooked through, about 4-5 minutes. Add the paprika at the end, stir gently through and cook for 30 seconds. Remove from the heat, immediately put the prawns, juices and garlic in a bowl, and add the parsley and lemon juice and set aside.

**To Serve:**

1 Add equal amounts of each seafood ingredient to each serving container. Put in enough for it to be a generous serving.

2 Pour equal portions of the sauce over the fish and squid. Put the prawns on top and garnish with roughly chopped parsley leaves.