GRILLED SEAFOOD RICE

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 15 MINS + 30 MINS TO MAR­I­NATE COOK 15 MINS $3.50 A SERVE

3 (700g) cleaned squid hoods

400g un­cooked medium prawns, peeled, de­veined, tails left in­tact

2 tbsp veg­etable or olive oil, plus

2 tbsp ex­tra

2 gar­lic cloves, crushed

2 tsp smoky pa­prika

1 tsp dried chilli flakes

1 red onion, cut into thin wedges

1 red cap­sicum, coarsely chopped

450g packet mi­crowave long-grain rice, heated ½ cup chopped flat-leaf pars­ley

1 fresh long red chilli, sliced

2 lemons, cut into wedges

ONE Cut squid hoods in half and open out flat, inside fac­ing up. Score inside flesh in a crisscross pat­tern; cut hoods into 4cm pieces. Com­bine squid, prawns, oil, gar­lic, pa­prika and chilli flakes in a glass bowl. Cover with plas­tic food wrap; chill for 30 mins.

TWO Pre­heat a bar­be­cue grill and plate to high. Com­bine onion, cap­sicum and ex­tra oil in a bowl.

Cook and stir onion mix­ture on bar­be­cue plate for 5 mins or un­til ten­der. Trans­fer to a bowl.

THREE Cook prawns on grill for 2 mins each side or un­til colour changes. Trans­fer to bowl with onion mix­ture. Add squid to grill; cook for 1 min or un­til opaque. Add to prawn mix­ture. Add rice, pars­ley and chilli to prawn mix­ture.

FOUR Cook le­mon wedges on grill for 30 secs each side or un­til browned. Serve with seafood rice.

30 MINS

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