Seafood boil

Method

1. 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.

2. 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.

3. 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.

Nutrition

calories

564 calories

fatContent

29 grams fat

fiberContent

7 grams fiber

sugarContent

6 grams sugar

sodiumContent

4.95 milligram of sodium

proteinContent

40 grams protein

carbohydrateContent

32 grams carbohydrates

saturatedFatContent

13 grams saturated fat

Indicative values from the source, for the original recipe.

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