Parillada and barbecued vegetable

For those who love barbecued or grilled seafood, we’ve come up with a recipe for seafood Parillada and grilled vegetables in collaboration with  Anthony Le Brière, quadruple French barbecue champion. Use our Zesty Fish rub mix to bring out the freshness and liveliness of this perfect summer recipe that also works well in the oven all year round!

Seafood Parillada and barbecued vegetables, the recipe

Preparation time:  30 minutes

Cooking time: 30-45 minutes

For cooking on the barbecue, grill, in the oven or frying pan

Ingredients for four people:

• 600g of Norwegian salmon (4 steaks)
• 400g uncooked prawns
• 400g strips of squid
• 4 lemons (3 for the juice and one for decoration)
• 4 tablespoons of olive oil
• 2 tablespoons of Zesty fish spices
• 1 aubergine
• 1 courgette
• 1 bulb of fennel
• 1 red pepper
• Salt, pepper
• Terra Madre Provencal herbs

The recipe:

Remove the shells from the prawns.

In a bowl mix the juice of three lemons, the olive oil and the Zesty fish spices.

For the marinade over the salmon, prawns and squid strips.

Use a brush to baste the ingredients during and after cooking so they don’t dry out.

Cut the vegetables into 1cm strips and sprinkle with the Provencal herbs, salt and pepper.

Put them on the grill and cook them until they are nicely charred.

Alternative recipe: use the Zesty fish spices with parcels of hake fillet. Chop one or two carrots, a courgette and a bulb of fennel into strips. Add 5cl of dry white wine, two slices of lemon and sprinkle with Zesty Fish spices. Bake the parcels in the oven and they’re ready to go!

Tip: If you’re making this recipe on a grill, why not add mussels, clams and a few cherry tomatoes? Parillada is delicious with grilled vegetables but can also be served with white rice or sautéed potatoes.

Which teas go well with this dish?

A Japanese green tea such as Hojicha with hints of grilled barbecue notes or Gyokuro with the freshness and sweetness of summer or our green tea L’appel du large with its iodised notes.