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Chargrilled seafood platter with chips and aioli

Name: Chargrilled seafood platter with chips and aioli
Yield: 6 - 8
Ingredients: AÏOLI; 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; MARINADE; zest and juice of 1 lemon; 2 tbsp smoked paprika; 1 tbsp dried chilli flakes; 2 garlic cloves, peeled and crushed; SEAFOOD; 800g king prawns, deveined; 450g mussels, beards removed; 450g whole squid, cleaned; lemon wedges, to serve; CHIPS; 1kg potatoes, peeled; 2L sunflower oil, to fry; salt, to taste; vinegar, to taste

January 30, 2020 (Last Updated: January 23, 2020)

Perfect for weekend entertaining.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Print Recipe

Chargrilled seafood platter with chips and aioli

Serves: 6 - 8

Total Time: 1 hr 15 mins

Ingredients

AÏOLI
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
MARINADE
zest and juice of 1 lemon
2 tbsp smoked paprika
1 tbsp dried chilli flakes
2 garlic cloves, peeled and crushed
SEAFOOD
800g king prawns, deveined
450g mussels, beards removed
450g whole squid, cleaned
lemon wedges, to serve
CHIPS
1kg potatoes, peeled
2L sunflower oil, to fry
salt, to taste
vinegar, to taste

Instructions

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.