Mullets, langoustines, prawns, razor clams… anything goes in this summer, seaside classic

People :

4

Preparation time :

15 min

Difficulty:

Dificil

Description

Esta publicación está disponible en: es

Ingredients
  • 4 mullets
  • 4 langoustines
  • 12 prawns
  • 8 razor clams
  • 200g clams
  • 1 whiting or hake
  • A small turbot
Preparation
  1. Peel the prawns and langoustines, retaining the heads. Cut the hake and turbot in 1cm-thick slices. Wash the mullet. 
  2. Heat a charcoal grill Place all the seafood and fish on top. Roast until the seafood is thoroughly cooked. Remove the grilled fish gradually and as they cook, first the shrimp and langoustines, clams and razor clams, and then finally the fish. 
  3. Give the charcoal or coals a fragrant aroma by adding some sprigs of rosemary. To accompany the grilled fish and seafood, a few drops of lemon or olive oil are great. You can also serve with chili sauce, mayonnaise etc.

Additional information

People :

4

Preparation time :

15 min

Difficulty:

Dificil