Quick & Easy

Slow-cooker seafood in romesco sauce

SLOW-COOKER SEAFOOD IN ROMESCO SAUCE
6
20M
4H 45M
5H 5M

Ingredients

Method

1.Place octopus, tomatoes, garlic, chilli, paprika,capsicum and vinegar in a 4.5-litre (18-cup) slow cooker; cook, covered, on low, 4 hours.
2.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.
3.Serve sprinkled with herbs.

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