The smoky, creamy flavour of the sauce is a perfect accompaniment to delicate seafood!


  • 12 medium green prawns, peeled (tails intact), deveined
  • 8 small squid hoods, halved lengthways
  • 450g firm, thick white fish fillets, cut into 2cm pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1 1/2 cups Romesco Sauce (see notes)
  • 1 lemon, cut into wedges
  • Mixed salad leaves and crusty bread, to serve


  1. Thread prawns onto 4 skewers. Thread squid onto 4 skewers and fish onto remaining 4 skewers. Drizzle with oil. Season with salt and pepper.
  2. Heat a barbecue grill or chargrill pan on medium-high heat. Cook skewers, turning, for 3 minutes or until lightly charred and just cooked through.
  3. Sprinkle seafood skewers with parsley and serve with Magic Romesco Sauce, lemon wedges, mixed salad leaves and crusty bread.