summer

BBQ Seafood platter with Piri Piri Sauce

July 03

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

Method

1. To make the piri piri sauce; Place a griddle pan over a high heat while you toss the onion, tomatoes, garlic and chillies in a little oil. When the pan is smoking hot, add the vegetables and char on all sides until softened and caramelised. Transfer to a food processor along with the vinegar, olive oil, thyme and paprika and process until smooth. Season to taste with salt and pepper.
2. In a large mixing bowl, combine the oil, garlic, chilli & half the chopped herbs. Add the seafood and toss to combine.
3. With a hot griddle pan or over a high heat on the BBQ, cook the marinated seafood. Cook for 2-3 minutes either side or until cooked all the way through and the mussel and clam shells have opened completely.
4. Transfer to a serving platter and serve with the piri piri sauce and sourdough bread.

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

You'll Need

Griddle pan

Food processor

Large mixing bowl

If you liked this

This little dish might sound complicated but trust me, it’s a good one! It is so simple and quick to prepare and the results are finger licking good. I think seafood only needs the simplest of ingredients to emphasise it’s flavour and that is definitely the case with the salt, pepper and chilli in this squid recipe.

main-meals
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Fragrant Seafood Bowl

May 26

This soup tastes better if you use 2-3 different kinds of fish. Prawns or mussels are a great addition too. In France, this dish is usually served with oven baked croutons topped with spicy garlic paste and to me this is what makes it special.

light-meals
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Howth Head Seafood Chowder

March 14

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.

summer

BBQ Seafood platter with Piri Piri Sauce

July 03

Method

Ingredients

You'll Need

If you liked this

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