Perfect for weekend entertaining.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Chargrilled seafood platter with chips and aioli
- 2 extra-large egg yolks
- 1 garlic clove, peeled and crushed
- zest and juice of 1 small lemon
- 250ml (1 cup) canola oil
- salt and freshly ground black pepper, to taste
- zest and juice of 1 lemon
- 2 tbsp smoked paprika
- 1 tbsp dried chilli flakes
- 2 garlic cloves, peeled and crushed
- 800g king prawns, deveined
- 450g mussels, beards removed
- 450g whole squid, cleaned
- lemon wedges, to serve
- 1kg potatoes, peeled
- 2L sunflower oil, to fry
- salt, to taste
- vinegar, to taste
For the aïoli, combine the egg yolks, garlic, zest and juice of 1 small lemon in a food processor. With the motor running, add the canola oil, a little at a time, until emulsified. The aioli should be thick, fluffy and light in colour. Season to taste and set aside.
For the marinade, mix the zest and juice of 1 lemon with the remaining ingredients in a large bowl. Add the prawns, mussels and squid. Make sure the seafood is well coated, cover with cling film and refrigerate for about 20 minutes.
For the chips, cut the potatoes into strips of your desired width. In a deep fat fryer or large, deep pot, heat the sunflower oil to 180°C. Use a sugar thermometer to check the temperature of the oil if using a pot. Fry the chips until cooked through, 8 – 10 minutes. Using a slotted spoon, remove and place on paper towel to absorb excess oil. Season with salt and vinegar while hot.
For the seafood, place a griddle pan over high heat. Once smoking hot, chargrill the seafood until just cooked, 2 – 3 minutes each side. Serve on a platter with the chips, aioli and lemon wedges.