Spanish Grilled Seafood Platter

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 758
• Protein: 105 g
• Carbs: 9 g
• Fat: 32 g

Ingredients

• 800 g Wild shrimp ( whole )
• 8 piece Norway lobster / Dublin Bay prawn ( whole )
• 500 g Loligo vulgaris ( in rings )
• 500 g Mytilus edulis ( cleaned )
• 4 piece Garlic ( minced )
• 1 piece Flat-leaf parsley ( chopped )
• 100 ml Extra virgin olive oil
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Hot pepper d'Espelette optional

Instructions

1. Preparing the seafood

   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. Aromatic oil

   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. Heating and searing

   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. Cooking the mollusks

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Consume immediately. Grilled seafood loses its texture and juices as it cools.