Various types of seafood (used here: razor clams, baby squid, sardines, crab claws, clams, vongole)
1 cup olive oil
Bunch of herbs (parsley, dill, chives)
3 tbsp mayonnaise
5 cloves of garlic
Juice of 1 lemon
2 grilled red peppers
2 tbsp roasted almonds
4 ripe tomatoes, blanched and skin removed
2 tbsp red wine vinegar
Lemon parts for serving
Rinse and clean all the seafood and grill per type until the shells are open and everything is cooked through.
Put the herbs with the 2/3 cup of oil and half the lemon juice and season with salt and pepper in a measuring jar, and blend with a stick blender. In another cup, blend the other half of the lemon juice with the mayonnaise and 1 clove of garlic until smooth. For the romesco, blend the peppers, tomatoes, almonds, 1/3 cup olive oil and salt and pepper.
Serve the seafood on a big platter, sprinkled with green oil.
RECIPES AND FOOD STYLING: YORINDE SLEEGERS