Char Grilled Seafood Platter With Romesco And Aioli | Donna Hay

Ingredients

• ⅓ cup (80ml) extra virgin olive oil
• 2 cloves garlic, crushed
• 1 tablespoon flat-leaf parsley leaves, chopped
• sea salt and cracked black pepper
• 4 medium green (raw) king prawns (shrimp)
• 4 baby octopus (360g), heads removed, trimmed and cleaned
• 4 green (raw) scampi
• 4 half-shell scallops
• 8 clams (vongole) (80g) store-bought aioli, to serve
• ¼ cup (40g) blanched almonds, toasted
• 2 roma tomatoes (120g), quartered and seeded
• ½ cup (120g) store-bought roasted capsicum (bell pepper), drained
• ¼ teaspoon chilli flakes
• ¼ teaspoon smoked paprika
• 1 tablespoon sherry vinegar
• 1 tablespoon extra virgin olive oil
• 4 slices sourdough bread
• extra virgin olive oil, for brushing, plus extra for drizzling
• 1 clove garlic, halved
• 2 roma tomatoes (120g), grated