Seafood Sauté of Octopus and Prawns with Creamy Roasted Pepper Millet

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes and roasted red pepper on a small tray, add 1 tablespoon olive oil, a pinch of salt and pepper, toss, and roast for 12 minutes to concentrate the flavors.

2. 2

   Meanwhile, heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and sauté the red onion for 3 to 4 minutes. Stir in half of the garlic and cook 30 seconds more.

3. 3

   Add the rinsed millet to the saucepan and toast it for 1 minute, stirring. Pour in 600 ml (2 1/2 cups) of the hot stock, season with half of the salt, and bring to a boil. Reduce the heat, cover, and cook for 18 to 20 minutes until the millet is tender and has absorbed most of the liquid.

4. 4

   Transfer the roasted red pepper from the oven to a blending cup with the remaining 120 ml (1/2 cup) stock, ground cumin, lemon zest, and half of the lemon juice. Blend until smooth.

5. 5

   Uncover the cooked millet, add the roasted pepper cream, and stir over low heat for 2 minutes until creamy. Adjust with a little more stock if needed. Fold in half of the parsley and adjust salt and pepper.

6. 6

   Pat the cooked octopus and raw peeled prawns dry with paper towels. Season them with smoked paprika and the remaining salt and pepper.

7. 7

   Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the octopus for 2 to 3 minutes so the edges color nicely. Add the prawns and cook 1 to 2 minutes per side until they turn opaque.

8. 8

   Add the remaining garlic to the skillet and cook for 20 seconds. Pour in the dry white wine and the remaining lemon juice, stirring to deglaze. Add the roasted cherry tomatoes and cook 1 minute more so the sauce comes together.

9. 9

   Serve a base of creamy roasted pepper millet on each plate. Spoon the octopus, prawns, and tomatoes with their juices on top. Finish with the remaining parsley and extra lemon zest if desired.