Ultimate Australian Seafood Bake

CategoryDifficultyBeginner
Yields6 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
What's better than a baked seafood platter on a Summer's day? Try this recipe with a range of fresh seafood like Australian Squid, Pipis, and Prawns.
Ingredients
 6 Baby red potatoes
 3 Corn cobs, husks and silk removed, halved
 1 Red onion, cut into thin wedges
 1 Garlic bulb, halved crossways
 2 tbsp Extra virgin olive oil
 2 Limes, halved
 2 Lemons, halved
 3 Raw Balmain or Moreton Bay Bugs
 1 Large Australian Squid hood, cleaned
 700 g Australian Pipis, cleaned (or livepot mussles in store)
 2 tsp Lemon pepper seasoning
 1 tsp Smoked paprika
 1 cup Dry white wine
 500 g Green Australian King Prawns, peeled, tails intact
 Fresh flat-leaf parsley leaves, to serve
 Crusty bread, to serve
1

Step 1.

Preheat oven to 220C/200C fan-forced. Lightly grease an extra large baking dish.

2

Step 2.

Place potatoes on a plate lined with paper towel. Sprinkle with a little water. Cover with another piece of paper towel. Microwave on HIGH (100%) for 5 to 6 minutes or until just tender. Arrange potatoes, corn, onion and garlic in prepared dish. Drizzle with oil and season with salt and pepper. Add lime and lemon halves, cut-side up. Bake for 15 minutes. Turn vegetables. Bake for a further 15 minutes.

3

Step 3.

Meanwhile, place 1 bug, upside-down, on a chopping board. Using a sharp knife, separate the tail from the head. Discard head. Split the tail in half by cutting down the centre, leaving the shell on. Repeat with remaining bugs. Using a small sharp knife, cut squid hood lengthways along 1 side to open up. Place squid, flesh-side up on board. Score diagonally (don’t cut all the way through) and cut into 4cm pieces.

4

Step 4.

Remove lemon and lime halves from baking dish and set aside. Arrange pipis and bugs around vegetables in dish. Sprinkle with lemon pepper and paprika. Drizzle with wine. Cover dish tightly with foil. Bake for 10 minutes. Add prawns and squid. Cover and bake for a further 10 to 12 minutes or until seafood is just cooked through and tender.

5

Step 5.

Return lemon and lime halves to dish. Sprinkle with parsley and serve with crusty bread.

Enjoy!!

Thanks to TASTE.COM.AU

Ingredients

What's better than a baked seafood platter on a Summer's day? Try this recipe with a range of fresh seafood like Australian Squid, Pipis, and Prawns.
Ingredients
 6 Baby red potatoes
 3 Corn cobs, husks and silk removed, halved
 1 Red onion, cut into thin wedges
 1 Garlic bulb, halved crossways
 2 tbsp Extra virgin olive oil
 2 Limes, halved
 2 Lemons, halved
 3 Raw Balmain or Moreton Bay Bugs
 1 Large Australian Squid hood, cleaned
 700 g Australian Pipis, cleaned (or livepot mussles in store)
 2 tsp Lemon pepper seasoning
 1 tsp Smoked paprika
 1 cup Dry white wine
 500 g Green Australian King Prawns, peeled, tails intact
 Fresh flat-leaf parsley leaves, to serve
 Crusty bread, to serve

Directions

1

Step 1.

Preheat oven to 220C/200C fan-forced. Lightly grease an extra large baking dish.

2

Step 2.

Place potatoes on a plate lined with paper towel. Sprinkle with a little water. Cover with another piece of paper towel. Microwave on HIGH (100%) for 5 to 6 minutes or until just tender. Arrange potatoes, corn, onion and garlic in prepared dish. Drizzle with oil and season with salt and pepper. Add lime and lemon halves, cut-side up. Bake for 15 minutes. Turn vegetables. Bake for a further 15 minutes.

3

Step 3.

Meanwhile, place 1 bug, upside-down, on a chopping board. Using a sharp knife, separate the tail from the head. Discard head. Split the tail in half by cutting down the centre, leaving the shell on. Repeat with remaining bugs. Using a small sharp knife, cut squid hood lengthways along 1 side to open up. Place squid, flesh-side up on board. Score diagonally (don’t cut all the way through) and cut into 4cm pieces.

4

Step 4.

Remove lemon and lime halves from baking dish and set aside. Arrange pipis and bugs around vegetables in dish. Sprinkle with lemon pepper and paprika. Drizzle with wine. Cover dish tightly with foil. Bake for 10 minutes. Add prawns and squid. Cover and bake for a further 10 to 12 minutes or until seafood is just cooked through and tender.

5

Step 5.

Return lemon and lime halves to dish. Sprinkle with parsley and serve with crusty bread.

Enjoy!!

Thanks to TASTE.COM.AU

Ultimate Australian Seafood Bake
IngredientsDirections