Grilled Seafood with Sweet Pepper Sauce

Today was one of those days where I just wanted to relax and have a glass of wine (or a couple more) along with a small portion of something tasty and simple. After a long Sunday morning of work, I came home and did exactly that. The sweet pepper sauce was so tasty that I’m definitely going to use it with other grilled meat or maybe even pasta. And the grilled seafood are simple to make. Just toss with a little olive oil salt and pepper and throw on a hot pan. And don’t be afraid of using frosted seafood, truth is my calamari was fresh but my shrimps where from the supermarket… But the whole plate was delicious!

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Ingredients

  • 4 medium to large squid; prepared and cleaned
  • 12 king prawns; shell on
  • 2 tbsp. chopped parsley; to garnish

For the sweet pepper sauce you’ll need:

  • 2 red peppers
  • 1 thick slice of ciabatta or farmhouse white bread, crusts removed, torn into chunks
  • Olive oil
  • 3 garlic cloves; peeled and roughly chopped
  • 3 ripe tomatoes; e.g plum, on the vine
  • 1 tsp. smoked paprika
  • 1 tsp. dried chilli flakes
  • 60 g blanched almonds; roasted and roughly chopped
  • 1/2 lemon; juiced
  • 1 – 2 tbsp. sherry vinegar
  • Sea salt and freshly ground black pepper

Source: Gordon Ramsay Ultimate Cookery Course (Book)

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