2-3 calamari tubes, sliced into rings (tentacles included if available)
6-8 raw prawns, peeled and deveined
1 punnet cherry tomatoes
1 cup pitted Kalamata olives
½ cup fresh Italian parsley, roughly chopped
1 cup panko breadcrumbs
⅓ cup extra virgin olive oil
2 tsp freshly cracked black pepper
Murray River Salt flakes, generous pinches throughout
1 fresh lemon, to serve
1. Preheat your oven to 180°C (fan forced). Line a large baking tray with baking paper.
2. Spread the sliced calamari (including tentacles) evenly over the tray. Add the prawns, cherry tomatoes, Kalamata olives and chopped parsley.
3. Sprinkle generously with Murray River Salt flakes. Drizzle the olive oil evenly over the seafood mixture, then scatter over the panko breadcrumbs and cracked black pepper.
4. Using tongs, gently toss everything together so the seafood and vegetables are lightly coated in the breadcrumbs and oil. Spread the mixture back out evenly across the tray.
5. Place in the oven and bake for approximately 30 minutes, or until the breadcrumbs are golden and crisp and the seafood is cooked through.
6. Remove from the oven once golden brown. Finish with a generous squeeze of fresh lemon juice and a final light pinch of Murray River Salt flakes for that signature crunch.
Serving Tip: Serve straight from the tray with warm crusty bread and a simple green salad – or alongside a chilled glass of white wine for the ultimate summer dinner.
