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Grilled paprika langoustines with roast garlic aïoli

Grilled paprika langoustines with roast garlic aïoli

Grilled paprika langoustines with roast garlic aïoli

Try our gluten-free grilled paprika langoustines with roast garlic aïoli. This recipe is finger-licking good and easy to make in big batches, perfect for a crowd



  • raw langoustines 8 (around 500g)
  • olive oil
  • smoked paprika 1 tbsp
  • cayenne pepper 1 tsp
  • lemon 1, wedged to serve


  • garlic cloves 3, skin on
  • egg yolk 1
  • sunflower oil 125ml
  • lemon juice a squeeze

To serve

  • dressed rocket
  • crusty bread



  • STEP 1
    To make the aïoli, heat the oven to 200C/fan 180C/gas 6. Put the garlic cloves on a piece of foil, drizzle with 1 tbsp of olive oil and season.
  • STEP 2
    Make a parcel of the foil and roast in the oven for 30 minutes until the garlic is really soft. Cool.
  • STEP 3
    Bring a pan of water to the boil and blanch the langoustines for 1-2 minutes.
  • STEP 4
    Once cool, put each langoustine belly-side down on a chopping board and carefully cut in half lengthways.
  • STEP 5
    Squeeze the garlic cloves out of their skins and add to a food processor with the egg yolk and a pinch of salt.
  • STEP 6
    Whizz briefly, then slowly drizzle in the sunflower oil, starting very slowly at first. Season with pepper and lemon juice.
  • STEP 7
    Heat the grill to high. Add the langoustines to a large bowl and drizzle with 3 tbsp of olive oil, scatter over the paprika and cayenne, add a large pinch of salt and toss really well.

  • STEP 8
    Put the langoustines on a large baking sheet, cut-side up, and grill for 4-5 minutes until charred.
  • STEP 9
    Pile onto a platter with the lemon wedges and aïoli on the side. Serve with rocket and bread.

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