A homemade seafood delicacy, to impress friends and family.


  • 1kg large mussels 

  • 1kg large green prawns 

  • 1kg large carpet shell clams 

  • 80g amaranth seeds

  • 80g quinoa 

  • 200g cooked chickpeas 

  • 10g chopped garlic 

  • 6 ripe tomatoes chopped 

  • 30ml water

  • 20g salt 

  • 4 bay leaves

  • 10g black pepper


  • 1.

    Place onions, garlic, water, tomato in the tagine. Place over the trivet on the ‘bollyhood’ oven and start to cook, make sure that the oven has reached its temperature.

  • 2.

    Add the chickpeas, amaranth and quinoa followed by the bay leaf, salt and pepper. Cook for about 30 mins and then add the seafood.

  • 3.

    Stir the seafood into the sauce in the tagine and allow to cook for a further 25 mins.

  • 4.

    Serve with rustic bread.

  • Equipment:

  • 1.

    Robert Plumb Bollyhood Tandoor & Pizza Oven (alternative tandoor oven can still be used)

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 294kj
  • Fat Total 5g
  • Saturated Fat 0g
  • Protein 37g
  • Carbohydrate 23g
  • Sugar 2g
  • Sodium 1255mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by James Viles of Biota Dining

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