The oven does all the work for you here. Feel free to swap in other types of seafood – scallops, chunks of salmon and mussels would be lovely as well.
1 1/2 lbs. white-skinned potatoes (about 3 baking potatoes)
8 cloves garlic, unpeeled
2 small red onions
1 lemon
1/4 cup regular olive oil
12 small clams in their shell, soak in cold water and discard any that are opened
6-8 baby squid, tubes cut into rings
1 1/4 lb. raw large shrimp
3 tbs. dry white wine or vermouth
chopped fresh parsley, to serve
Heat the oven to 425°F. Cut the potatoes, without peeling, into thick slices and each slice into quarters. Tip into a large roasting tin with the garlic. Quarter the onions and the lemon and add to the pan, then toss everything with 2 tbs. oil. Roast for 1 hour.
Arrange the seafood on top of the veg and splash with 1 tbs. of the oil and the wine or vermouth. Season well and roast for 15 further. Discard any clams that have not opened. Drizzle with the remaining oil and serve sprinkled with parsley.
Serves 4
Cooking with Nigella 