Ingredients

1 tbsp olive oil

200g cooking chorizo, sliced into thick coins

1 large onion, cut into wedges

2 tbsp Cajun seasoning, plus 2 tsp for flavoring the butter

2 chicken stock cubes

1 lemon, halved, plus extra wedges to serve

1 bunch of parsley, leaves and stalks separated and finely chopped

1kg new potatoes

4 corn on the cobs, each cut into 2-3 pieces

1.5kg mixed seafood, defrosted if frozen (we used 4 lobster tails, 4 velvet swimmer crabs, and 18 large raw shell-on prawns)

100g butter

2 garlic cloves, finely grated

a few dashes of hot sauce, to taste

Instructions

Step 1: Heat the olive oil in a large stockpot or casserole over medium heat. Add the chorizo slices and cook for 6-8 minutes until crisp and the fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pot.

Step 2: Add the onion wedges to the pot and cook for a few minutes until softened. Sprinkle in 2 tablespoons of Cajun seasoning and stir for 1 minute to coat the onions evenly.

Step 3: Pour in 3 litres of water. Crumble in the chicken stock cubes and squeeze the juice from the lemon halves into the pot. Add the lemon halves and the parsley stalks, then bring the mixture to a gentle simmer.

Step 4: Add the new potatoes to the broth and simmer for 10 minutes. Then add the corn pieces and lobster tails (if using), simmering for another 5 minutes.

Step 5: Finally, add the crabs and prawns. If using raw velvet swimmer crabs, add them alongside the lobster tails in the previous step. Simmer for 5 more minutes until the prawns turn pink and the potatoes are tender.

Step 6: While the seafood boils, melt the butter in a small pan over low heat. Stir in the grated garlic and cook gently for 1-2 minutes without browning it.

Step 7: Add 2 teaspoons of Cajun seasoning, a few dashes of hot sauce, and about 2 tablespoons of the cooking broth to the butter. Stir in the chopped parsley leaves, then remove from heat.

Step 8: Using a slotted spoon, transfer the seafood, potatoes, and corn to a large serving platter. Discard the onion, lemon halves, and parsley stalks from the pot.

Step 9: Scatter the cooked chorizo over the top and drizzle everything with the herby, spicy butter sauce. Serve immediately with extra lemon wedges for squeezing.

Tips & Variations

For more heat, add extra Cajun seasoning or a splash of your favorite hot sauce to the cooking broth.

You can substitute the mixed seafood with crab legs, mussels, clams, or shrimp based on availability and preference.

Use baby potatoes or fingerling potatoes if new potatoes aren’t available—they hold up well in the boil.

Serve with crusty bread to soak up the flavorful butter and broth.

FAQs

Can I prepare this seafood boil in advance?

It’s best enjoyed fresh for the juiciest seafood and crispest veggies. However, you can prepare the broth and vegetables a day ahead and reheat before adding the seafood, which cooks quickly.

What can I substitute for chorizo if I don’t eat pork?

You can use smoked turkey sausage or a spicy vegetarian sausage to add similar smoky, savory flavors without pork.