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This easy to make Spanish-style seafood platter will have your guests begging for more. Be sure to visit your nearest fish monger to ensure that the seafood and fish you’ll be purchasing is the highest in quality and freshest you can find.

Ingredients:

• 250 – 300 g (9 – 10.5oz) Seafood of your choice, such as fresh shrimp, scampi, clams and mussels, scallops, calamari (skin removed and cleaned), baby octopus, etc.
• 1 cup extra virgin olive oil
• 3 cloves of garlic, finely minced
• 1/2 cup very finely chopped flat leaf parsley
• 1 tbsp sea salt or Himalayan pink salt
• Lemon wedges for serving

Serving suggestion: Serve the cooked seafood with Aioli and Romesco sauces on the side for dipping. Recipes at the bottom of the page!

Accessories used:

The Everyday Grill Topper is ideal for grilling seafood or anything that’s small and may fall through the cracks between the grill. The Everyday Tongs make simple work of turning the seafood over once it’s ready and the Everyday Roasting Dish allows you to go straight from the grill to the table with no fuss or muss!

Fervor Grill Topper Click on the link or image to see more of its functionality.

Fervor’s Tongs Click on the link to see more of its functionality.

Fervor’s Roasting Dish Click on the link to see more of its functionality.

Method:

Begin by mixing the olive oil with the parsley, garlic and salt and set aside. This can be done in advance and allowed to sit to let the flavours infuse into the oil.

Next, in a couple of large mixing bowls, one for shell-on and one for shell-off, coat the seafood with a generous helping of the flavoured oil. Meanwhile, preheat your barbecue with the Everyday Grill Topper on the grill to medium high heat 190C (375F).

Place all the seafood except for the calamari on the preheated grill topper and cook for about 2 – 3 minutes on each side or until done. (Make sure that any clams or mussels open during cooking and to discard any that do not open!)

For the calamari, slice the tube open, flatten and score gently on one side into a checker board pattern. Place the calamari directly on the grill with the checker board facing up and begin to grill.

When you rub your tongs gently over the calamari and they come loose and curl back into tubes, that side is done.

Gently allow the calamari to brown slightly on the outside. Cooking calamari in this manner on the grill will ensure the most tender calamari you will have ever had!

Your seafood is ready when the shrimp turn a vibrant orange, the legs on the baby octopus have curled and the clams have fully opened.

Remove the grill topper from the grill and place it over its ideal partner, the Everyday Roasting Dish; ready to serve!

After your guests have plated-up, allow them to drizzle more of the flavoured oil over the seafood. Treat your guests to a delectable Spanish seafood feast, accompanied with fresh lemon wedges, garlicky Aioli and a brilliant almondy Romesco sauce!

Fervor…….Synonymous with excellence and the spirit of Australian grilling. Enjoy!

Creamy Aioli (done with egg)
Ingredients:

• 3 – 5 large cloves of garlic (add 5 for a very garlicky sauce)
• 1 cup Extra virgin olive oil
• 1 egg yolk
• 1/4 tsp Sea salt, fine

Method:

• In a mortar and pestle, crush the garlic with the salt into a very smooth paste.
• Add the garlic and salt mixture into the food processor with the egg yolk and process on the lowest setting.
• Immediately start adding in the olive oil slowly. The stream of oil being poured should be as fine as possible while adding it to the garlic and egg. This is imperative or the Aioli will not emulsify!

Catalan Romesco:
Ingredients:

• 4 medium-sized ripe tomatoes, cored, roasted until the skins split and then peeled when cooled
• 1/2 of a red bell pepper or 1/2 of a medium heat pepper such as a New Mexico Chile (if you like a bit of bite), roasted if desired
• 1 bulb of garlic, sliced in half across the cloves, roasted. Remove the cloves with the use of a knife when cooled
• 1/2 (1/4 cup) small yellow onion
• 1/2 cup Extra virgin olive oil
• 3/4 cup Blanched skinless almonds, lightly toasted
• 1/4 cup Pine nuts
• 1 – 1.5 tsp sea salt
• 2 to 3 tbsp Red wine vinegar
• 1/4 cup bread crumbs for texture. Add more if the sauce is too liquid.

Method:

• Place all of the ingredients except for the olive oil and bread crumbs into a food processor.
• Process all of the ingredients on medium while adding in the olive oil slowly.
• Add in the bread crumbs at the end and pulse several times to combine.