This recipe is a blend of ideas: part stolen from the Domestic Goddess herself, Nigela Lawson, part pinched from my experiences in Nice in the South of France, and part just experimenting in the kitchen. The result is a dead easy dish, but one that is sure to impress. For what can only be described as a luxurious dinner, this is actually relatively inexpensive - not cheap, but certainly a lot cheaper than it looks or tastes!
1. Preheat oven to 200'C.
2. Wash and chop potatoes and place into a baking pan.
3. Peel and quarter onions and place into baking pan.
4. Finely chop the parsley stems (about 2-3 tablespoons) and add to pan.
4. Add oil, salt, whole garlic cloves and oregano and toss through onions and potatoes until evenly covered.
5. Place pan into oven for 60min. I check the pan at 20 and 40min, and retoss the ingredients to ensure that they do not stick and burn.
6. While the vegetables are roasting, prepare the seafood:
- debeard and scrub the mussels
- clean the squid, setting aside the tentacles, and cutting the tube into 1/2" thick calamari rings. I like to score the tube before cutting it into rings, as that results in both a nice texture and really tender squid rings once cooked.
- soak the clams in cold tap water until needed, as this helps to rid them of any grit.
7. At the 60min mark, remove the pan from the oven and add, in order, the mussels, clams, squid and finally prawns. Add chopped preserved lemon and a little of the preserved lemon juice (to taste).
8. Pour over 1 cup of dry white wine, then splash a little olive oil over the seafood (in particular the squid and pawns).
9. Place back in the over for 15min.
10. Remove and serve right from the pan at the table using a slotted spoon.
Be careful on the timing of cooking the seafood. 15 min results in perfectly cook seafood everytime, though when you first remove the pan from the oven if may look like the prawns as a little underdone. They continue cooking as you bring the pan to the table.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (634g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 379 | ||
Calories from Fat: 5 (1%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 81.9mg | 3 % | |
Potassium 1866.8mg | 49 % | |
Total Carbohydrate 84.4g | 25 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 74g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 379
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.