John Myers
Ingredients for 4 servings:
- 350 g king prawns, fresh or frozen
- 2 small squid(s), fresh or frozen
- 600 g potatoes, medium-sized
- 8 garlic cloves
- 3 onions, red
- 1 zucchini
- 1 eggplant(s)
- 2 lemons, untreated, quartered
- 4 tomatoes
- 4 tbsp olive oil
- 3 sprigs rosemary, fresh
- Salt
- Pepper, from the mill
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quick and easy
Preheat oven to 200°C (top/bottom heat). Quarter the washed, peeled potatoes. Rinse and clean the calamari, and cut into bite-sized pieces. Rinse the king prawns. Place the potatoes in a roasting pan with the quartered onions, sliced zucchini and eggplant, the peeled garlic cloves, and the lemon quarters. Add the rosemary sprigs, drizzle with olive oil, salt, and pepper (amount to taste), and mix well. Bake at 200°C (400°F) for about 40 minutes, until the potatoes are tender, stirring gently occasionally. After 40 minutes, or as soon as the potatoes are tender (depending on the oven), add the calamari, king prawns, and the tomato quarters, mix well, and bake for another 10 minutes, until the vegetables are tender. (This also depends on the oven.)
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