Turn your takoyaki plate into six little pans of sizzling, Spanish-style garlic oil. Each well holds prawns, scallops and vegetables in a garlicky, anchovy-rich olive oil — a fun, shareable tapas night on the BRUNO Compact Hot Plate.
Ingredients
- 4 cherry tomatoes
- 4 mushrooms
- ⅙ head broccoli, in small florets
- 2 scallops, cut bite-size
- 4 prawns, peeled and deveined
- 2 baby potatoes, halved and lightly par-boiled
Ahijo oil
- 100ml olive oil
- 1 clove garlic, finely chopped
- 20g bacon, finely chopped
- 7g anchovy paste
- Chopped parsley, to finish
Method
- Prep the ingredients: de-stem the tomatoes, hollow the mushroom stems, break the broccoli into small florets, cut the scallops bite-size, peel and devein the prawns, and halve and lightly par-boil the potatoes.
- Make the ahijo oil: mix the olive oil, garlic, bacon and anchovy paste together in a bowl.
- Spoon about 1 tsp of the oil into each takoyaki well and heat on LOW until fragrant.
- Add the prepared ingredients to the wells and cook on MED until done.
- Scatter with chopped parsley and serve straight from the plate.
Tip: The takoyaki plate is available separately for the Compact and Oval. Have crusty bread ready to soak up the leftover garlic oil.
You’ll need the takoyaki plate — find it in our hot plate accessories, or browse all BRUNO hot plates.
Equipment used
Recipe by BRUNO Official.