Seafood on a skewer

Seafood on a skewer

Uccellettidi mare allo spiedo

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
800g mixed fresh firm seafood, (such as octopus, squid, large prawns, cuttlefish, shelled scallops)
150g fresh white breadcrumbs
3 tablespoons parsley, finely chopped
salt
pepper
olive oil
lemon juice

Method

  1. Pre-soak some wooden kebab skewers in water for around 30 minutes (to prevent them scorching during cooking). Clean the fish as necessary, peeling the prawns but leaving the tail shells intact. Cut the other seafood into chunks, roughly the size of an apricot. Thread these alternately onto double skewers to hold securely.
  2. Mix the breadcrumbs with the parsley, and season with some salt and pepper. Brush the fish with olive oil, then dust with the savoury breadcrumbs on all sides.
  3. Grill or barbecue the kebabs for 3–4 minutes, turning to colour on all sides, and basting with lemon juice and olive oil as they cook. Serve immediately.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again