- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Give the Sunday roast a new look with hasselback potatoes and smoky, charred seafood, all cooked in one pan. Serve with bread for mopping up the buttery juices
Ingredient:
- 400g baby new potatoes
- 1 tbsp olive or rapeseed oil
- 2 corn cobs
- 8-12 large prawns, heads and shells on
- 8-12 mussels or large clams (or a mixture)
- 2 medium squids with tentacles, cleaned
- 150g butter
- small bunch parsley, chopped, plus a little to serve
- 1 tsp smoked paprika
- 3 garlic cloves, crushed
- 1 lemon, zested then cut into wedges
- 200g ring chorizo, peeled and sliced
