Platter of seafood

Seafood boil

Name: Seafood boil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 tbsp olive oil; 200g cooking chorizo sliced into thick coins; 1 large onion cut into wedges; 2 tbsp Cajun seasoning plus 2 tsp for flavouring the butter; 2 chicken stock cubes; 1 lemon halved, plus extra wedges to serve; 1 bunch of parsley leaves and stalks separated and finely chopped; 1kg new potatoes; 4 corn on the cobs each cut into 2-3 pieces; 1.5kg mixed seafood defrosted if frozen (we used 4 lobster tails, 4 velvet swimmer crabs and 18 large raw shell-on prawns); 100g butter; 2 garlic cloves finely grated; a few dashes of hot sauce to taste

Barney Desmazery

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Serves 6

More effort

Prep: 20 mins

Cook: 30 mins

A star rating of 5 out of 5.0 ratingsRate

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Enjoy a vibrant seafood feast with chorizo, lobster, prawns, potatoes and corn cooked in Cajun broth, finished with herby butter

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
200g cooking chorizo

sliced into thick coins
1 large onion

cut into wedges
2 tbsp Cajun seasoning

plus 2 tsp for flavouring the butter
2 chicken stock cubes
1 lemon

halved, plus extra wedges to serve
1 bunch of parsley

leaves and stalks separated and finely chopped
1kg new potatoes
4 corn on the cobs

each cut into 2-3 pieces
1.5kg mixed seafood

defrosted if frozen (we used 4 lobster tails, 4 velvet swimmer crabs and 18 large raw shell-on prawns)
100g butter
2 garlic cloves

finely grated
a few dashes of hot sauce

to taste

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Nutrition: per serving

kcal564
fat29g
saturates13g
carbs32g
sugars6g

low
fibre7g
protein40g

high
salt4.95g

Method

step 1

Heat the oil in a stockpot, very large saucepan or casserole over a medium heat and sizzle the chorizo for 6-8 mins or until crisp and the fat has been released. Scoop out onto a plate, leaving the oil behind. Scatter the onion into the pan and cook for a few minutes to soften. Sprinkle in the Cajun seasoning and stir for 1 min to coat. Pour in 3 litres of water, crumble in the stock cubes, squeeze in the lemon juice, then drop in the lemon halves and parsley stalks and bring everything to a simmer.
step 2

Tip the potatoes into the broth and simmer for 10 mins, then add the corn and lobster tails, if using, and simmer for 5 mins more. Finally add the crab and prawns (if using raw velvet crab then add thus with the lobster). Simmer for a final 5 mins until the prawns are pink and cooked through and the potatoes are tender.
step 3

Meanwhile, melt the butter in a small pan over a low heat. Stir in the garlic and cook gently for 1-2 mins. Add 2 tsp Cajun seasoning, a shake of hot sauce and about 2 tbsp of the cooking broth to loosen. Stir in the parsley leaves and take off the heat. Use a slotted spoon to lift out the seafood, potatoes and corn onto a large platter or tray, discarding the onion, lemon and parsley stalks. Scatter over the cooked chorizo and drizzle everything with the herby butter. Serve with extra lemon wedges for squeezing.

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