Roasted Seafood

• 1 1/2 pounds white-skinned potatoes (about 3 baking potatoes)
• 8 cloves garlic, unpeeledgarlic
• 2 small red onionsred-onion
• 1 unwaxed lemonlemon
• 1/4 cup regular olive oiloil
• 12 ounces small clams in their shellsclam
• 6 to 8 baby squidsquid
• 1 1/4 pounds or 16 unpeeled raw colossal-size shrimp with heads-on
• 3 tablespoons dry white vermouth or white winevermouth
• Salt and freshly ground black peppersalt-and-pepper
• 2 to 3 tablespoons roughly chopped parsley leavesparsley

1. 01Preheat the oven to 425 degrees F. Cut the potatoes, without peeling, into thick slices and each slice into quarters. Put them into a large roasting pan with the whole garlic cloves.
2. 02Quarter the onions, peel them (I find it easier to do it this way around), then halve each quarter horizontally. Quarter the lemon and cut each quarter into 1/2-inch pieces. Add the onion and lemon to the pan with the potatoes and garlic.
3. 03Drizzle with 2 tablespoons of the oil and roast for 1 hour.
4. 04Meanwhile, soak the clams in a bowl of water - if any are smashed or don't close after they've soaked, throw them away. Slice the squid into rings.
5. 05After 1 hour, take the pan out of the oven and put it over low heat on the stove top so that the pan doesn't cool while you add the seafood.
6. 06Arrange the drained closed clams, baby squid rings, and whole raw shrimp over the potatoes, garlic, lemon pieces, and onions.
7. 07Splash the seafood with the remaining 2 tablespoons of oil and the vermouth, then season with salt and pepper, to taste.

Calories

348 kcal

Protein

35 g

Fat

11 g

Saturated fat

2 g

Carbs

27 g

Fiber

3 g

Sugar

2 g

Sodium

806 mg

Cholesterol

246 mg

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