Fresh seafood salad pot

    Serves 4

    Ingredients:

    1 pack of asparagus
    12 prawns, cleaned
    1 pack of baby calamari
    2 cloves garlic, sliced
    1 lemon
    1 pack of mixed leaves
    1 punnet baby tomatoes, sliced in half
    1/2 chorizo sausage, sliced
    Cajun spice
    Olive oil
    Salt
    Pepper

    Directions

    1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.

    2. Place the griddle accessory onto the Cobb and close the lid for 5 minutes so it can heat up.

    3. Toss the prawns and calamari in the Cajun spices (in separate bowls).

    4. Place the asparagus onto the griddle and grill for a few minutes – take care not to overdo them. Remove and set aside.

    5. Place some oil onto the grill and add the prawns and Chorizo. Cook them for 5-7 minutes a side, turning once. Set aside.

    6. Remove the griddle and add the deep-frying dish and close the dome lid to let it heat up for 5-10 minutes.

    7. Remove the dome lid and add a nice glug of oil to the pan. Cook the tomatoes and garlic together, stirring for about 5 minutes, add the calamari and let it cook for about 5 minutes.

    8. Add the calamari, prawns and asparagus and let them warm through. Add the leaves just before it is time to serve and toss it carefully.

    9. Season with salt and pepper and serve right away in the pan.

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