- 1 kg potatoes
- 8 cloves garlic (unpeeled)
- 2 small red onions
- 1 unwaxed lemon
- 6 tbsp GREENSFUD OLIVE OIL
- 350 g small clams in their shells
- 6 – 8 baby squid
- ½ kg or 16 raw king prawns (unpeeled, and with their heads on)
- 5 tablespoons dry white vermouth or white wine
- GREENSFUD HIMALAYAN PINK SALT as required
- 2 tsp GREENSFUD CRUSHED BLACK PEPPER
- 4 tbsp roughly chopped fresh flatleaf parsley (to serve)
- Preheat the oven to 220°C/200°C Fan/425°F. Without peeling the potatoes, cut them into thick slices and then into quarters. Place them in a large roasting tin (mine is 37 x 34cm/15 x 14in) with the whole garlic cloves.
- Quarter the onions, peel them, and then halve each quarter horizontally. Cut the lemon into quarters and then into 1 cm (12-inch) pieces. Combine the onion, lemon, and potatoes in the tin with the garlic and potatoes.
- Drizzle with 2 tablespoons of the oil and bake for 1 hour. Meanwhile, soak the clams in a bowl of water; discard any that are smashed or do not close after soaking. Making rings out of the squid
- After 1 hour, remove the tin from the oven and place it on a low heat on the stove to prevent the pan from cooling while you add the seafood. Place the drained closed clams, baby squid rings, and whole raw prawns on top of the potatoes, garlic, lemon slices, and onions.
- Season the seafood with salt and pepper after sprinkling it with the remaining 2 tablespoons of oil and vermouth.
- Return the roasting tin to the oven for 15 minutes, or until the clams have opened and the prawns have picked up. Any clams that have not opened should be discarded.
- Serve right from the tin, garnished with freshly chopped parsley that isn’t too fine. It couldn’t look more stunning.
- Prep Time: 25 mins
- Cook Time: 1 hr 20 mins
- Category: MAIN DISH
- Cuisine: INDIAN
Keywords: Seafood roast, Main dish, Indian cuisine