Seafood parillada recipe

Since we have set up our terrace, we spend most of our time spending time in the sun there. We have grown many plants. It becomes a real jungle. To perfect it all, we installed a plancha of cuisinart. I missed seafood so much, it must be said that it is not so trendy around here so far from the sea. So we treated ourselves to a delicious parillada of seafood. Having the impression of being on a beach vacation in an instant. Feel the smell of salt and the sun that tickles our skin.

Cooking with a plancha reminded me of my adolescence, the father of a friend had a gigantic one on his terrace and he often made us fish.

The plancha is really ideal for all things fish and seafood, the cooking is perfect, simple and healthy. We can accompany them with vegetables and for once on a balanced meal that allows us to fit in our swimsuit.

By cons if we want to grill meat no worries, we also used it as barbecue! Everything is delicious and well grilled!

For a parillada of seafood, you can grill whatever pleases you, as there were only two of us so we limited the quantities and kinds of seafood and fish but the more you are the more you can diversify. The advantage as there are two plates is possible to grill at different powers. For example for scallops it is necessary to sear at high temperature only a few minutes but a fish will cook longer.

Seafood parillada recipe

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Resting time 1 hour hr

Course Main Course

Cuisine French

Ingredients

  

Seafood

• 200 gr monkfish
• 6 raw shrimps
• 6 scallops
• 100 gr squid slices
• 2 zucchini
• 1 eggplant
• 1 bell pepper

Fish marinade

• 8 tbsp olive oil
• The juice of 1 lemon
• Zest of 1/2 lemon
• 2 tsp Provence herbs Rosemary oregano, thyme, basil
• 2 pinches salt
• 2 pinches espelette pepper

Vegetable marinade

• 8 tbsp olive oil
• 2 tsp provence herbs
• 4 pinches salt
• 2 pinches espelette pepper

Instructions

 

• Prepare the marinade for the fish. Pour over fish and seafood. Cover with plastic wrap and refrigerate for one hour.
• Prepare the marinade for the vegetables. Thinly slice the vegetables. Mix with the marinade and set aside in the refrigerator.
• Leave at room temperature for a few minutes.
• Preheat the plancha one side to 180 ° C and the other side to 220 ° C. Cook at 180 ° C, fish and peppers 15 min, eggplant 12 min. On the other side cook the shrimp and zucchini 6 min, the squid 4 min.
• Put in a dish as you go along with cover to keep warm.
• Preheat the plancha to 260 ° C and brown the scallops for 2 min on each side.
• Serve hot and enjoy!