This is a feast to be enjoyed by sharing a single pan! You will need a large roasting tray. It can be scaled for as many people as your pan can supply. For four people:
- Cut 16 small waxy potatoes (e.g. Charlotte) hasselback style*
Slug some olive or vegetable oil into your pan, roll the potatoes around and roast at 180C (fan) for 20 minutes
- Two sweetcorn cobs
Slice into four rounds per cob (halve and halve again) and add to your pan. Roast for 5 minutes.
- 4 squid tubes
- 8-12 large prawns, crayfish or langoustines
- 1 pack of mussels in wine and garlic
- 150g ring chorizo, sliced thickly
- 100g butter
- 1 lemon, zested then quartered
- 2 cloves garlic, crushed and chopped
- Handful of parsley, chopped
- 1 tsp paprika
Hasselback the squid tubes. Slice open the backs of the prawns, remove the black line. Mush together the butter, lemon zest, parsley, garlic, paprika and stuff the squid tubes and prawn backs. Add everything to the pan. Ramp up the heat to 200C (fan) and cook for 10 minutes. Check everything is cooked, if in doubt cook a bit longer. Scatter over chopped parsley and serve with plenty of good bread to scoop up the amazing juices. Prepare to feel stuffed!
*Hasselback tips:lay two wooden chopsticks either side of the potato. Slice the potato across into £1 coin thicknesses. The chopsticks stop you slicing all the way through by mistake. To Hasselback a squid put a wide knife blade into the tube and slice one side down to the blade with a second knife.