ONE-PAN SEAFOOD ROAST WITH SMOKY GARLIC

PREP TIME: 20 MINS COOK TIME: 40 MINS SERVES 4 (AS A MAIN)

400g Baby Spud Lite potatoes 1 Tbsp olive oil

Freshly ground black pepper 12 small prawns, heads and shells on 12 local mussels

200g squid with tentacles, cleaned 2 cobs corn

70g margarine

½ small bunch flat-leaf parsley,

chopped, plus extra to serve

1 tsp smoked paprika

3 cloves garlic, crushed

1 lemon, zested, then cut

into wedges

12 clams, cleaned

120g chorizo, peeled and sliced 1 Preheat oven to 180°C (fanforced). Line a large roasting pan with baking paper. Use a large knife to cut incisions in each potato, making sure you don’t cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in half the oil and season with pepper. Place the potatoes in the pan and roast for 20 minutes.

2 Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Pull out the black line of intestine from each one. Clean the mussels under cold water, pulling off any hairy or stringy bits. Cut the squid in the same way you did the potatoes.

3 Cut each corn cob into four pieces. Toss the corn in the remaining oil. Add to the pan and return to the oven for 5 minutes.

4 Mix half the margarine, the parsley, paprika, garlic and lemon zest in a bowl. Stuff some of the margarine into the back of each prawn and inside the squid. Increase oven temperature to 200°C (fan-forced). Add the prawns, mussels, clams, squid, lemon wedges and chorizo to the pan and toss everything together. Dot the remaining margarine over the top, season well and return to the oven for 10 minutes. (If any of the prawns haven’t turned pink, or any mussels haven’t opened, move them around the pan to the hot spots.) Return to the oven for another 2-3 minutes. Remove and discard any mussels that haven’t opened. To serve, scatter over a little extra parsley.