Char Grilled Seafood Platter With Romesco And Aioli
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Cooking tools:
- Food processor
- Grill pan
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Pastry brush
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Serving platter
Ingredients
- ⅓ cup (80ml) extra virgin olive oil
- 2 cloves garlic, crushed
- 1 tablespoon flat-leaf parsley leaves, chopped
- sea salt
- 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
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