GRILLED SEAFOOD RICE
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.