Whether you choose to use a variety of seafood or just fish fillets, this same method works every time. Simple, fresh flavours that are brought to life once they hit that hot grill. The piri piri sauce here can be stored in a jar in the fridge for up to a week or two but be sure to cover the top with a slick of extra virgin olive to seal it before covering with a lid. Scallops, crab claws are also a nice addition here.
Serves 4 
For the seafood:
5 tbsp olive oil
4 cloves garlic, finely grated
1 red chilli, finely chopped
A good handful of parsley, finely chopped
A good handful of coriander, finely chopped
10oz clams, cleaned and prepared
8oz mussels, cleaned and prepared
8 prawns
8 langoustines
6 baby squid, cleaned and prepared
Juice of 1 lemon
Sourdough bread, to serve
For the piri piri sauce:
1 large red onion, peeled and sliced in half
2 vine-ripened tomatoes, halved
3 garlic cloves
4 long fresh chillies
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil, plus extra for griddling
2 thyme sprigs
1 tsp smoked paprika
For the seafood:
5 tbsp olive oil
4 cloves garlic, finely grated
1 red chilli, finely chopped
A good handful of parsley, finely chopped
A good handful of coriander, finely chopped
300g clams, cleaned and prepared
250g mussels, cleaned and prepared
8 prawns
8 langoustines
6 baby squid, cleaned and prepared
Juice of 1 lemon
Sourdough bread, to serve
For the piri piri sauce:
1 large red onion, peeled and sliced in half
2 vine-ripened tomatoes, halved
3 garlic cloves
4 long fresh chillies
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil, plus extra for griddling
2 thyme sprigs
1 tsp smoked paprika
Griddle pan
Food processor
Large mixing bowl
My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I’m there in an instant. This recipe is from my cookbook HomeCooked.
