Spanish Grilled Seafood Platter
Ingredients
- 800 gWild shrimp (whole)
- 8 pcNorway lobster / Dublin Bay prawn (whole)
- 500 gLoligo vulgaris (in rings)
- 500 gMytilus edulis (cleaned)
- 4 pcGarlic (minced)
- 1 pcFlat-leaf parsley (chopped)
- 100 mlExtra virgin olive oil
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchHot pepper d'Espelette
Method
Seafood seared over high heat until shells turn bright red and crispy. The meat remains pearly and soaks up a garlicky lemon oil that crackles on the hot grill.
- 1
Rinse the mussels. Cut the squid into two-centimeter rings. Score the backs of the shrimp and langoustines to remove the dark vein while keeping the shells on.
- 2
Finely mince the garlic and flat parsley. Mix in a bowl with the extra virgin olive oil and lemon juice. The mixture should be fluid and vibrant green.
- 3
Heat the plancha or a large grill until a drop of water evaporates instantly. Place the langoustines and shrimp shell-side down. They should turn red immediately.
- 4
Add the mussels and squid rings to the hottest part of the grill. As soon as the mussels open and the squid flesh turns from translucent to matte white, it's done.
- 5
Generously drizzle the garlic oil over everything directly on the grill. Sprinkle with sea salt, pepper, and a pinch of chili. Remove from heat just as the garlic starts to turn golden.
Frequently asked questions
How do you get this dish right?
- Squid should not cook for more than 2 minutes per side, or it will become rubbery.
- Don't discard the shrimp heads; they contain all the juices that flavor the oil.
- If mussels don't open after 3 minutes of high heat, discard them.
How long does this dish keep?
Consume immediately. Grilled seafood loses its texture and juices as it cools.
