Frutti di Mare alla Griglia, or Grilled Seafood, is a Mediterranean delight that captures the essence of sun-kissed coastal feasts. This dish showcases an array of seafood, from succulent shrimp to tender calamari, all char-grilled to perfection. The smoky aroma, combined with a squeeze of zesty lemon and a hint of olive oil, transports you to a beachside grill in Italy, where the ocean breeze kisses your face.
Precise Preparation and Cooking Time
- Preparation Time: 20 minutes (plus marinating time)
- Cooking Time: 15 minutes
Number of Servings and Ideal Serving Size
- Yields: 4 servings
- Ideal Serving Size: 250g per person
Essential Nutritional Information
- Calorie count: 290 kcal per serving
- Carbohydrates: 3g
- Proteins: 30g
- Fats: 16g
- Dietary Fiber: 1g
- Sodium: 450mg
Ingredients, Measured in Grams
- Mixed seafood (shrimp, calamari, mussels, scallops): 1000g
- Olive oil: 60ml
- Fresh lemon: 2 (1 for juice and zest, 1 for serving)
- Garlic cloves: 3
- Fresh parsley: 30g
- Salt and pepper to taste
- Red pepper flakes: 2g (optional for added heat)
Detailed Method of Preparation
- Start by cleaning and preparing the seafood. For shrimp, devein and remove the shells, keeping the tails intact.
- In a large bowl, combine olive oil, the juice and zest of one lemon, minced garlic, chopped parsley, salt, pepper, and red pepper flakes. Mix well to create the marinade.
- Add the seafood to the bowl, ensuring it's well-coated with the marinade. Let it marinate for at least 30 minutes in the refrigerator.
- Preheat the grill to medium-high heat. Once hot, place the seafood on the grill.
- Grill each side for 2-4 minutes (depending on the thickness of the seafood) until char marks appear and the seafood is cooked through.
- Once grilled, transfer the seafood to a serving platter.
- Drizzle with a bit more olive oil, sprinkle some fresh parsley, and serve with lemon wedges on the side for a zesty finish.
Proven Tips for Culinary Success
- Ensure the grill is well-oiled to prevent the seafood from sticking.
- Do not over-marinate the seafood, especially the calamari, as the acid from the lemon can start to cook it.
- It's essential to monitor the seafood closely while grilling, as different types can cook at different rates. For instance, shrimp and scallops cook faster than calamari.
- For an extra layer of flavor, consider adding a splash of white wine to the marinade.
Anticipated FAQs
- Can I use a grill pan instead of an outdoor grill? Absolutely! A grill pan can mimic the charred effect of an outdoor grill. Ensure it's preheated and well-oiled.
- What other herbs can I use in the marinade? While parsley is traditional, you can also use fresh basil, oregano, or thyme for a different flavor profile.
- How can I ensure my seafood doesn't overcook? Always keep a close eye on the seafood while it's on the grill. Overcooked seafood can become rubbery. Using a meat thermometer can help – most seafood is done when it reaches an internal temperature of 145°F (63°C).
