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Seafood parillada recipe

Prep Time 10 mins
Cook Time 18 mins
Resting time 1 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!