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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

Ingredients

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

Aïoli

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

To serve

• dressed rocket
• crusty bread

Method

• 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.