Grilled paprika langoustines with roast garlic aïoli
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 8 (around 500g) raw langoustines
- olive oil
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 lemonwedged to serve
Aïoli
- 3 garlic clovesskin on
- 1 egg yolk
- 125ml sunflower oil
- a squeeze lemon juice
To serve
- dressed rocket
- crusty bread
Nutrition:
- kcal572
- fat51g
- saturates6.8g
- carbs0.9g
- sugars0.5g
- fibre1.7g
- protein26.4g
- salt0.6g
Method
step 1
To make the aïoli, heat the oven to 200C/fan 180C/gas 6. Put the garlic cloves on a piece of foil, drizzle with 1 tbsp of olive oil and season.
step 2
Make a parcel of the foil and roast in the oven for 30 minutes until the garlic is really soft. Cool.
step 3
Bring a pan of water to the boil and blanch the langoustines for 1-2 minutes.
step 4
Once cool, put each langoustine belly-side down on a chopping board and carefully cut in half lengthways.
step 5
Squeeze the garlic cloves out of their skins and add to a food processor with the egg yolk and a pinch of salt.
step 6
Whizz briefly, then slowly drizzle in the sunflower oil, starting very slowly at first. Season with pepper and lemon juice.
step 7
Heat the grill to high. Add the langoustines to a large bowl and drizzle with 3 tbsp of olive oil, scatter over the paprika and cayenne, add a large pinch of salt and toss really well.
step 8
Put the langoustines on a large baking sheet, cut-side up, and grill for 4-5 minutes until charred.
step 9
Pile onto a platter with the lemon wedges and aïoli on the side. Serve with rocket and bread.
