Chilli & herb seafood skewers with romesco salad

SERVES 8 PREP + COOK TIME 45 MINUTES

16 large (1.2kg) uncooked prawns

6 squid hoods (900g) 800g tuna steaks or firm white fish

½ cup (125ml) extra

DRESSING extra virgin olive oil juice and rind of 1 lemon

2 tablespoons sherry vinegar

2 teaspoons smoked paprika

4 cloves garlic, crushed 1 long red chilli, seeded, chopped finely

1 eschalot, chopped finely

ROMESCO SALAD

285g jar piquillo peppers, drained, sliced

600g large and small heirloom tomatoes, halved or sliced depending on size 1 eschalot, sliced thinly

1/4 cup (40g) smoked almonds, chopped coarsely

1/4 cup each small flat-leaf parsley and oregano leaves

1 If using metal skewers, oil well. If using bamboo skewers, soak in boiling water for 10 minutes.

2 Shell and devein prawns, leaving heads and tails intact. Cut squid in half lengthways, then cut into 4cm lengths. Cut fish into 3cm x 8cm pieces. Place seafood in a shallow glass or ceramic dish.

3 DRESSING Whisk oil, lemon rind and juice, vinegar, paprika, garlic, chilli and eschalot in a small bowl until combined. Pour half the dressing over the seafood; toss gently to coat. Thread seafood, alternating between squid, fish and prawns, onto 16 skewers. Refrigerate while preparing salad.

4 ROMESCO SALAD Place ingredients in a large bowl; toss gently to combine.

5 Heat a barbecue or grill plate over high heat. Season skewers. Cook for 3 minutes each side or until prawns have changed colour and squid is just cooked through.

6 Pour remaining dressing over salad; toss gently to coat.

7 Serve seafood skewers with salad.

Not suitable to freeze.