Grilled seafood skewers are a classic of Spanish Mediterranean cuisine, especially in summer at beach bars. They combine the catch of the day in a festive and easy-to-share presentation. The grill provides smoke and caramelization that enhance the flavors of the sea.
Mediterranean
Grilled seafood skewers
Grilled seafood skewers with shrimp, mussels, squid and vegetables.
- Spain
- Main course
- Light
- High protein
- Low fat
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 285 kcal
- Protein 32 g
- Fiber 1.5 g
- Carbohydrates 8 g
- Fat 14 g
- Sodium 620 mg
Story behind the dish
Preparation
Grilled seafood skewers is a Spanish preparation with easy difficulty. Reserve about 37 minutes in total (25 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 12 large peeled shrimp.
- Have ready: 200 g of cooked mussels.
- Have ready: 200 g of squid in rings.
- Have ready: 1 red pepper, cubed.
- Have ready: 1 red onion, cubed.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Toggle shrimp
Alternate shrimp, mussels, squid, pepper and onion on the skewers.
-
Mix oil with garlic
Mix oil with garlic, paprika, salt and pepper; brush the skewers generously. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Preheat grill or griddle to high heat
Preheat grill or griddle over high heat.
-
Cook the skewers for 2-3 minutes per side until the seafood is…
Cook the skewers for 2-3 minutes per side until the seafood is opaque and golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Do not overcook: the squid should be tender
Do not overcook: the squid should be tender, not rubbery.
-
Serve with lemon
Serve with lemon, parsley and extra raw olive oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.