Roasted shrimps, squid and scallops with peppers recipe
 Seafood lovers will enjoy this cheffy dish, served with lemony cavolo nero and a zesty chilli and lime dressing. 2 tbsp olive oil2 red peppers, cut into strips1 yellow pepper, cut into strips6 garlic cloves, crushed2 finger chillies, 1 red and 1 green, chopped1 heaped tbsp crushed fresh root ginger 400ml/14fl oz chicken stock 1 orange, zest and juice1 lime, zest and juice1 lemon, zest and juice1–2 tsp palm sugar 20g/¾ oz fresh coriander 2 tbsp olive oil 2 red peppers, cut into strips 1 yellow pepper, cut into strips 6 garlic cloves, crushed 2 finger chillies, 1 red and 1 green, chopped 1 heaped tbsp crushed fresh root ginger 400ml/14fl oz chicken stock 1 orange, zest and juice 1 lime, zest and juice 1 lemon, zest and juice 1–2 tsp palm sugar 20g/¾ oz fresh coriander 1 red chilli, chopped1–2 limes, juice only2 tbsp olive oil 1 red chilli, chopped 1–2 limes, juice only 2 tbsp olive oil 2 tbsp olive oil3 king scallops, cut into halves vertically 6 tiger raw prawns, head and shell removed and chopped2 medium squid, cut into fine rings 2 tbsp olive oil 3 king scallops, cut into halves vertically 6 tiger raw prawns, head and shell removed and chopped 2 medium squid, cut into fine rings 2 tbsp olive oil3 garlic cloves, sliced2 red onions, cut into small slithers600g/1lb 5oz cavolo nero, stems removed4 preserved lemons, roughly chopped 1 tsp smoked paprika 1 lemon, juice to squeeze100g/3½oz crème fraîche 1–2 tbsp sumac salt and black pepper 2 tbsp olive oil 3 garlic cloves, sliced 2 red onions, cut into small slithers 600g/1lb 5oz cavolo nero, stems removed 4 preserved lemons, roughly chopped 1 tsp smoked paprika 1 lemon, juice to squeeze 100g/3½oz crème fraîche 1–2 tbsp sumac salt and black pepper Method To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm.To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside.To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing.To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil. After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve. To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero. To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm. To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm. To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside. To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside. To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing. To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing. To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil. To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil. After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve. After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve. To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero. To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero.