Grilled seafood with vegetables

1 serving

35 minutes

Mediterranean cuisine is famous for its vibrant, fresh flavors and simplicity of preparation. Grilled seafood with vegetables is a true reflection of this culinary heritage. This dish combines tender octopus, squid, shrimp, and scallops that acquire a light smoky aroma when grilled over birch coals. Vegetables like sweet peppers, zucchini, and eggplants enhance the dish with their rich texture, while butter and confit add creaminess. Served in a heated copper pan with lemon wedges and fresh herbs makes this dish not only visually appealing but also even more exquisite in taste. An ideal choice for a romantic dinner by the coast or a festive gathering outdoors.

Energy value per serving

• Calories: 336.6
• Proteins: 43.4g
• Fats: 14.8g
• Carbohydrates: 7.8g

Ingredients

• Octopus: 60 g
• Cuttlefish: 60 g
• Shrimps: 60 g
• Scallops: 60 g
• Sweet pepper: 50 g
• Zucchini: 30 g
• Eggplants: 30 g
• Butter: 15 g

Cooking steps

1. All seafood is pre-processed, brushed with oil, and grilled over birch coals.

   Required ingredients:

   • Octopus: 60 g
   • Cuttlefish: 60 g
   • Shrimps: 60 g
   • Scallops: 60 g
   • Butter: 15 g

2. Vegetables are chopped, grilled over coals, and then brushed with confit after cooking.

   Required ingredients:

   • Sweet pepper: 50 g
   • Zucchini: 30 g
   • Eggplants: 30 g

3. Place the prepared seafood and vegetables in a heated copper pan, garnishing with lemon and herbs.

   Required ingredients:

   • Sweet pepper: 50 g
   • Zucchini: 30 g
   • Eggplants: 30 g