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Prawns and squid grilled with rouille Serves 4 1 kg green king prawns
500 g squid
100ml extra virgin olive oil
1 lemon, cut into wedges
300g rocket
1 heaped tablespoon rouille
Salt and pepper for seasoning
Rouille
1 desiree potato
1 pinch saffron
1 tablespoon white wine vinegar
1 egg yolk
2 teaspoon hot English mustard
1 clove garlic
salt and pepper to season
200ml extra virgin olive oil
1/2 lemon, juice only


Rouille
To prepare the rouille, place the potato on a baking tray and bake in the oven at 160°C until tender, this will take approximately 1 hour. Cut the potato in half and scoop out the flesh.
Pass the flesh through a sieve and set aside until required.
Heat a small fry pan and toast the saffron for 15-30 seconds until it becomes fragrant
Combine the saffron and white wine vinegar together in a small bowl and leave to infuse for 30 minutes.
In a bowl, whisk together the egg yolk, mustard, crushed garlic and some salt and pepper.
Trickle in the olive oil whilst whisking constantly, when all the oil has been absorbed add the infused saffron vinegar, the passed potato and juice of half the lemon. Whisk until smooth, taste the rouille for seasoning and add a little more lemon juice if needed.
Peel and devein the prawns and set aside. Peel away the skin from the squid and remove the insides, give the squid a quick rinse then pat dry. Cut the squid into rings one centimetre thick and set aside.
Pre heat the BBQ on a high setting. Season the prawns and squid with a little salt and pepper and extra virgin olive oil. Place the prawns on the hot BBQ and cook for 1 minute before turning over and cooking for a further minute. Place on the squid and cook for another minute.
Remove from the BBQ onto a plate and serve with a lemon wedge, the rocket salad and the roulie on the side.

The key to good tasting extra virgin olive oil is freshness and in Australia it doesn’t get fresher than Australian extra virgin olive oil as it takes less time to get from the tree to the table than imported oil. Fresh extra virgin olive oil also retains more of the health giving antioxidants.
You might be interested to know that in blind taste tests across the country over 80% of the public have chosen Australian extra virgin olive oil as the fresher tasting oil between Australian and imported oils.
Not everything labelled as extra virgin olive oil may be true to label. In a quest for truth and honesty in extra virgin olive oil labelling, the Australian Olive Association introduced a Code of Practice, which guarantees the authenticity and quality of certified extra virgin olive oils and distinguishes these products from others. To be certified, the oil must meet or exceed standards for quality through taste and laboratory testing.
Only those Australian growers who sign up to the Code are allowed to display the certification symbol on their bottle of extra virgin olive oil so when consumers see the symbol they can be sure they’re getting what it says on the label.