« Fish Parillada » combines several kinds of fish and sea food – mostly served with potatoes or rice.
Sheer delight for gourmet guests for this traditional « a la plancha » cooking, it offers a savory as well as a friendly meal.
Choice of the fish can done according to the daily supply at the fishmonger’s. One may choose 3 fishes among salmon, sea bream, or monkfish fillet, red mullet, or sea bass fillet.
Yield: serves 8 persons
- Choose different types of fish such as sea bream, red mullet or salmon steak; approx. 300 gr each
- 500 to 800 gr of squids
- A handful of clams
- 400gr of king prawns
- 200 gr of mussels (shell removed; can be frozen ones)
- 2 onions
- 1 red pepperoni
- 10 to 15 bite size potatoes for example
- Slices of spicy chorizo
- Dried kernel
- Garlic and parsley
- Red pepper from Espelette
- Khosher salt and grounded pepper
- 1 Lemon
- Olive oil
First step: The marinade’s preparation
Prepare a quick marinade with 4 teaspoons of olive oil, one chopped garlic clove, 1 teaspoon of Espelette red pepper, 1 teaspoon of thyme, 30 g of chopped pepperoni, lemon juice.
If you want, you can increase quantity according to your needs.
Second step: Let pause!
Pour the marinade onto the fish and the seafood. Allow to stand in the fridge for at least 2 hours. Stir and mix gently from time to time.
Third step: The cooking
The basic principle of the recipe is to sear each ingredient one after the other to the ”plancha” (or in a frying pan) and gradually reuniting them all in one large casserole dish to end the cooking for about 30 to 40 minutes at 200° C temperature.
Add the clams only at the end of the cooking – to prevent from being over done- so that they will open up. Chorrizo, dried kernel should not be fried; the same goes with the parsly & the garlic.
Parillada may be served with potatoes or rice; here the suggestion is to serve it with mouth bite steamed potatoes with skin and added gently to the casserole dish before being put to the oven.
One may add other ingredients to introduce more flavors
For instance: chorizo adds spicy favors whereas raisins and apricots will add sweet tastes. Mushrooms or even fresh tomatoes can also be added.
Enjoy your meal everyone !
If you think you have succeeded this dish and your presentation is the best, do not hesitate to send us photos of your « parillada »! We will publish it on our site! Thanks everybody 😉