If you’re looking to expand your barbecue repertoire from burgers and sausages, we may have just the meal you’re looking for! Let’s face it, if your holiday destination promises sun and the sea, it’s more than likely there’ll be mouth-watering, locally caught fish and seafood aplenty at the local supermarkets. The best part? It’s often much better value than prices back at home! Did you need another excuse?
Some people think seafood and fish is awkward to prepare, tricky to grill and easy to ruin, but they’re missing a treat. With just a few pointers we can make sure you prepare a meal that looks as if it has come from a chef’s platter. It’s easy – we promise!
One last top tip – seafood, although lots of fun, can be very messy! Pop some bowls of water with slices of lemon in them on the table to clean your fingers, with extra plates for the discarded shells.
For the seafood platter
4 tbsp extra virgin olive oil
2 cloves garlic, peeled and crushed
1 small handful flat-leaf parsley leaves, chopped
sea salt and freshly ground black pepper
6-8 raw king prawns, shell on
4 baby squid, heads removed, and cleaned
4 scallops, ideally attached to the half shell
100g large clams or mussels
Aioli, or mayonnaise mixed with lemon juice and garlic, to serve
lemon wedges, to serve
Chargrilled tomato bread
2 large ripe tomatoes
4 slices sourdough, ciabatta or baguette
extra virgin olive oil, for brushing, plus
extra for drizzling
1 large garlic clove, halved
1 Preheat a barbecue to a high heat, or use a ridged griddle if you are cooking indoors.
2 To prepare the seafood, place the oil, garlic, parsley, salt and pepper in a small bowl and stir to combine. Place the prawns, squid and half the parsley mixture in a large bowl, toss to combine and set aside.
3 Cook the scallops, shell-side down, for 4 minutes. Add the clams, prawns and squid and cook for 2–3 minutes each side or until charred and just cooked through.
4 While the seafood is cooking, make chargrilled tomato bread. Grate the tomato into a bowl collecting all the juices. Brush the bread with oil and cook for 1–2 minutes each side or until lightly charred. Rub the hot bread with garlic and top with the tomato. Sprinkle with salt, pepper and drizzle with extra oil.
5 Place the seafood on a serving plate, drizzle with the remaining parsley oil and sprinkle with salt and pepper. Serve with aioli and chargrilled tomato bread plus have plenty of napkins to hand!
Now we’ve tingled your taste buds for a barbecue, why not look further afield at our villas great for barbecues and get your mouth-watering for your next holiday?
Villa Quinta da Laranja Doce
Set in peaceful countryside surroundings between Almancil and Quarteira, this beautiful farmhouse has been designed with modern rustic style furnishings and provides spacious accommodation.