Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

450 g/1 lb small squid or
-octopus, cleaned
olive oil
1 clove garlic, finely chopped
450 g/1 lb large uncooked,
-unpeeled prawns; coarse
salt
18 clams or cockles, cleaned
18 lg mussels, cleaned finely
-chopped par; sley, to garni

-------------------------------SALSA ROMESCU:-------------------------------
6 tb olive oil
1 md onion, chopped
2 cloves garlic, crushed
3 medium-sized ripe tomatoes,
-peeled and seeded
1-2 long fresh red chilli
-peppers, seeded
4 tb water
4 tb dry white wine
70 g/2-1/2 oz whole blanched
-almonds, toasted
1 canned pimiento or 1 roasted
- red pepper
1 tb red wine vinegar
salt and freshly ground
-black peppe; r

Place the squid bodies and tentacles or the octopus in a bowl with 2
tablespoons of the oil and the garlic. Mix well and allow to stand for 20
minutes. Sprinkle the prawns with salt.

FOR THE SALSA ROMESCU: Heat 1 tablespoon of the oil in a saucepan. Add the
onion and cook gently for about 5 minutes, until soft. Stir in the garlic
and cook for a few more seconds. Add the tomatoes, chilli peppers to taste,
water and wine. Cover and simmer for 30 minutes. Remove from the heat and
allow to cool.

Process the almonds in a food processor until ground. Add the pimiento and
tomato mixture and puree. Gradually pour in the remaining olive oil and
vinegar, season to taste and process until the mixture has the consistency
of a thick sauce. Transfer to a bowl and cool to room temperature.

Heat a barbecue hotplate or large heavy frying pan and brush with oil. Add
all the seafood and cook quickly, turning the squid and prawns, and
constantly basting with olive oil. Remove the squid and prawns to a large
heated platter after about 3-4 minutes-the prawns should be cooked until
just pink. When the clams or cockles have opened remove them to the
platter, discarding any that remain shut. Sprinkle the seafood with parsley
and serve immediately with romesco sauce.





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