Seafood Tray bake with Smoky Garlic Butter
Give the Sunday roast a new look with hasselback potatoes and smoky, charred seafood, all cooked in one tray. Serve with your favourite crusty bread, perfect for mopping up the buttery juices.
Buy Whole Raw Tiger King Prawn Here
What you’ll need
- 400g Baby new potatoes
- 1 tbsp Olive oil
- 2 Corn cobs
- 8-12 Tiger king prawns, heads and shells on
- 500g Whole Irish mussels
- 300g Whole baby octopus
- 150g Butter
- Small bunch parsley, chopped, plus extra to serve
- 1 tsp Smoked paprika
- Old Bay seasoning
- 4 Garlic cloves, crushed
- 1 Lemon, zested then cut into wedges
- 200g Chorizo, sliced
Let's Cook!
Step 1
Preheat the oven to 200C/180C fan. Use a large knife to hasselback the baby potatoes; cut incisions in each potato making sure you don’t cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in oil and some old bay seasoning and roast in your largest baking tray for 25 minutes.
Step 2
Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Devein the prawns. Clean the mussels under cold water, pulling off any hairy or stringy bits. Hasselback the squid in the same way you did the potatoes.
Step 3
Cut each corn cob into four pieces and Add to the tray, toss in the oil and return to the oven for 7 mins.
Step 4
Mix together the butter, Old Bay seasoning, parsley, paprika, garlic and lemon zest. Stuff some of the butter into the back of each prawn and inside the squids. Turn the oven up to 220C/200C fan. Add the seafood, lemon wedges and chorizo to the pan and toss everything together. Dot the remaining butter over the top, season well and return to the oven for 10 mins. Scatter some parsley over the top
