Middle Eastern Grilled Seafood

Shrimp and squid seared over fire, with firm and juicy flesh under a warm spice marinade. The scent of grilled lemon and roasted cumin defines this bold dish.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Medium
• Calories: 384
• Protein: 45 g
• Carbs: 6 g
• Fat: 18 g

Ingredients

• 600 g Shrimp ( whole and cleaned )
• 400 g Loligo vulgaris ( rings or scored )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Lime juice
• 3 pc Garlic ( minced )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 pc Hot chili pepper optional ( finely sliced )
• 1 pc Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 tsp Sumac

Instructions

1. Marinade preparation

   In a large dish, mix the olive oil, lime juice, minced garlic, cumin, paprika, sumac, and finely chopped chili. The oil should color and the aromas should be released.

2. Product preparation

   Clean the squid and score the flesh with a knife without piercing. Mix the shrimp and squid with the marinade. The flesh should be well coated, shiny, and infused with spices.

3. Searing

   Heat a griddle or grill until smoking. Place the seafood. Sear for 2 minutes per side. The shrimp should become opaque and the squid should curl and brown.

Chef's tips

• The grill must be smoking hot: the thermal shock caramelizes the surface without drying the inside.
• Do not exceed 3 minutes of cooking for the squid, otherwise it will become rubbery.

Storage

Eat immediately off the grill. Does not reheat well.