Wood-fired or barbecued | Seafood recipes

Wood-fired oven platter

• 500 g mussels
• 500 g clams
• 300 g prawns
• 4 large squid, cleaned and cut into rings
• 2 lemons, cut into wedges
• 4 garlic cloves, finely chopped
• 1 bunch of fresh parsley, chopped
• 1/2 cup dry white wine
• 1/4 cup olive oil
• Salt and pepper, 1 baguette

Barbecue skewers

• 300 g large prawns, peeled
• 300 g scallops
• 2 squid, cut into rings
• 1 red pepper + 1 yellow pepper, cut into squares
• 1 red onion, cut into squares
• 2 lemons, garlic, fresh coriander
• 1/4 cup olive oil + lemon juice
• Salt and pepper, wooden skewers (soaked for 30 minutes)

Seafood platter in the wood-fired oven

1. Light the wood-fired oven 1 hour in advance. Wait until the embers are glowing red and the temperature reaches 220–250°C.
2. Rinse the mussels and clams in cold water. Arrange all the seafood in a large ovenproof dish with the lemon wedges.
3. Mix the garlic, parsley, white wine, olive oil, salt and pepper. Pour over the seafood.
4. Put in the oven for 20 to 25 minutes, stirring halfway through. The seafood is ready when the mussels and clams have opened. Serve with slices of baguette.

Barbecued seafood skewers

1. Mix the garlic, coriander, olive oil, lemon juice, salt and pepper. Add the prawns, scallops and squid. Leave to marinate for 10–15 minutes.
2. Thread the skewers, alternating seafood, peppers and onions. Finish with a lemon wedge.
3. Preheat the barbecue to medium-high heat. Oil the grill. Cook for 10–12 minutes, turning halfway through. Serve with a salad or pilaf rice.