Grilled paprika langoustines with roast garlic aïoli

Grilled paprika langoustines with roast garlic aïoli

  • serves 2
  • Easy

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


*This recipe is gluten-free according to industry standards



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


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

To serve

  • dressed rocket
  • crusty bread


  • 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.

Nutritional Information

  • Kcals 572
  • Fat 51g
  • Saturates 6.8g
  • Carbs 0.9g
  • Sugars 0.5g
  • Fibre 1.7g
  • Protein 26.4g
  • Salt 0.6g