This garlicky one pan seafood dish may not be a dish for kissing, but it’s certainly a crowd pleaser and bonus, it saves on washing up! The seafood is full of Vitamin B12 and zinc to help balance hormones and low mood. Now go and stock up on chewing gum.
Stage of cycle: Menstruation
Prep & cook time: 50 mins
- 350g new potatoes
- 1 tbsp sunflower oil
- 2 corn cobs
- 100g chorizo, sliced
- 15 mussels
- 3 calamari tubes, sliced
- 100ml white wine
- 150g king prawns
- 4 tbsp butter
- 1 tsp Frank’s Hot Sauce
- a handful parsley, roughly chopped
- 3 garlic cloves, crushed
- Heat the oven to 200c. While the oven is heating, prep your potatoes. Hasselback them by cutting incisions 3/4 of the way through. The best way to do this is by laying the potato onto a wooden spoon, the edges of the wooden spoon will prevent you from slipping all the way through! Pop into your oven dish/tray and toss with the sunflower oil, salt and pepper. Cook for 20 mins.
- In the meantime, cut the corn cobs into 4 pieces. You’ll need to use a rolling pin and a sharp knife to bash your way through – they’re pretty tough! Cut the squid into rings, slice the chorizo.
- Once the 20 mins is up, pop the sweetcorn into the tray with the potatoes and coat in the oil. Put back into the oven for 10 mins.
- Prep the garlic butter. In a bowl combine the softened butter, Frank’s Hot Sauce, chopped parsley and the crushed garlic.
- Once the sweetcorn has been in the oven for 10 mins. Add in the chorizo, give it a stir to release the chorizo oil. Then add in the mussels, sliced calamari and pour over the white wine. Put back into the oven for 7 mins. The white wine will steam away.
- After the 7 mins, add in your prawns and smother the dish with your garlicky butter. Put back into the oven for 5 mins, or until the prawns are pink.
- It’s time to serve up! Put the dish in the middle of the table with some crusty bread to dip into the buttery juices. Enjoy!