ANCHO CHILLI ROMESCO

2 dried ancho chillies, torn

125g marinated semi sun-dried tomatoes plus ¼ cup of marinating oil

1 clove garlic

1 tsp smoked paprika

2 tbsp sherry vinegar

To make the hibiscus salt, place the hibiscus, pepper and sugar in a small spice grinder (or mortar and pestle) and grind until fine. Place in a small bowl, add the salt and mix to combine. Set aside.

To make the ancho chilli romesco, soak the chillies in boiling water for 20 minutes. Drain. Place in a blender with tomatoes, oil, garlic, paprika and vinegar. Season with salt and pepper and blend until smooth. Set aside.

To make the dressing, whisk the taramasalata dip and lemon juice together. Season, place in a small bowl and top with cucumber.

Preheat a char-grill pan or barbecue over high heat. Thread the prawns onto 12 large metal skewers. Thread 2 pieces of squid onto 6 skewers. Brush the seafood with oil and season with salt and pepper. Cook the scallops, shell-side down, for 4 minutes. Add the prawns and squid and cook for 2-3 minutes each side or until charred and just cooked through.

Serve the prawns, sprinkled with hibiscus salt, the skewers with romesco and scallops with mint and taramasalata dressing. Serve with mussels, salad greens and lemon wedges.