Middle Eastern Grilled Seafood
30 min
total
4
people
370
calories per serving
Ingredients
4 people
- 600 gShrimp (whole and cleaned)
- 400 gLoligo vulgaris (rings or scored)
- 4 tbspExtra virgin olive oil
- 2 tbspLime juice
- 3 pcGarlic (minced)
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pcHot chili pepper (finely sliced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 tspSumac
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately off the grill. Does not reheat well.
4.8
25 reviews
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