Grilled paprika langoustines with roast garlic aïoli

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.