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Ultimate Australian seafood bake recipe
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulge in a tantalizing Summer seafood platter with 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
  • 36.40 gm extra virgin olive oil
  • 2 limes, halved
  • 2 lemons, halved
  • 3 raw Balmain or Moreton Bay Bugs
  • 1 large Australian Squid hood, cleaned
  • 700g Australian Pipis, cleaned
  • 2 tsp lemon pepper seasoning
  • 2.50 gm smoked paprika
  • 250.00 gm dry white wine
  • 500g green Australian King Prawns, peeled, tails intact
  • Fresh flat-leaf parsley leaves, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat the oven to 220C/200C fan-forced and lightly grease an extra large baking dish.
  • 1. On a paper towel-lined plate, arrange potatoes and sprinkle with a little water. Cover with another piece of paper towel and microwave on HIGH for 5 to 6 minutes until just tender. 2. In a prepared dish, combine cooked potatoes, corn, onion, and garlic. Drizzle with oil, season with salt and pepper, and add lime and lemon halves, cut-side up. 3. Bake for 15 minutes, then turn the vegetables and bake for an additional 15 minutes.
  • Prepare the bugs by placing them upside-down on a chopping board. Using a sharp knife, separate the tail from the head and discard the head. Split the tail in half down the center while keeping the shell on. Repeat this step for the remaining bugs. Use a small sharp knife to cut open the squid hood lengthwise along one side, then place the squid flesh-side up on the board. Score the squid diagonally, being careful not to cut all the way through, then cut it into 4cm pieces.
  • Take out the lemon and lime halves from the baking dish and set them aside. Arrange the pipis and bugs around the vegetables in the dish. Sprinkle with lemon pepper and paprika, then drizzle with wine. Cover the dish tightly with foil and bake for 10 minutes. Add the prawns and squid, cover again, and bake for an additional 10 to 12 minutes until the seafood is perfectly cooked through and tender.
  • Place the lemon and lime halves back into the dish and garnish with parsley. Serve with some crusty bread.

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