Name: Slow-cooker seafood in romesco sauce
Prep time: 20 min
Cook time: 285 min
Total time: 305 min
Yield: 6
Ingredients: 1 kilogram cleaned whole baby octopus; 800 gram can crushed tomatoes; 4 clove garlic, crushed; 1 teaspoon dried chilli flakes; 2 teaspoon smoked paprika; 2 medium red capsicums (400g), sliced thinly; 2 tablespoon red wine vinegar; 500 gram uncooked medium king prawns (shrimp); 500 gram cleaned mussels; 1/2 cup (60g) ground almonds; 1/2 cup fresh flat-leaf parsley,; 1/3 cup fresh oregano, chopped coarsely

Ingredients

1 kilogram cleaned whole baby octopus

800 gram can crushed tomatoes

4 clove garlic, crushed

1 teaspoon dried chilli flakes

2 teaspoon smoked paprika

2 medium red capsicums (400g), sliced thinly

2 tablespoon red wine vinegar

500 gram uncooked medium king prawns (shrimp)

500 gram cleaned mussels

1/2 cup (60g) ground almonds

1/2 cup fresh flat-leaf parsley,

1/3 cup fresh oregano, chopped coarsely

Method

Place octopus, tomatoes, garlic, chilli, paprika,capsicum and vinegar in a 4.5-litre (18-cup) slow cooker; cook, covered, on low, 4 hours.

Shell and devein prawns, leaving tails intact. Add prawns, mussels and ground almonds to cooker; cook, covered, stirring occasionally, on high, for 20 minutes or until prawns change colour and mussels open. Season to taste.

Serve sprinkled with herbs.

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