Seaside Serenade: Frutti di Mare alla Griglia Unleashed

Frutti di Mare alla Griglia, or Grilled Seafood, is a Mediterranean delight that captures the essence of sun-kissed coastal feasts. This dish showcases an array of seafood, from succulent shrimp to tender calamari, all char-grilled to perfection. The smoky aroma, combined with a squeeze of zesty lemon and a hint of olive oil, transports you to a beachside grill in Italy, where the ocean breeze kisses your face.

Photo of a plate showcasing Frutti di Mare alla Griglia on a seaside dining setup. The char-grilled seafood, including shrimp, calamari, mussels, and scallops, glistens with olive oil. Fresh parsley is sprinkled on top, and lemon wedges are placed on the side of the plate.

Precise Preparation and Cooking Time

  • Preparation Time: 20 minutes (plus marinating time)
  • Cooking Time: 15 minutes

Number of Servings and Ideal Serving Size

  • Yields: 4 servings
  • Ideal Serving Size: 250g per person

Essential Nutritional Information

  • Calorie count: 290 kcal per serving
  • Carbohydrates: 3g
  • Proteins: 30g
  • Fats: 16g
  • Dietary Fiber: 1g
  • Sodium: 450mg

Ingredients, Measured in Grams

  • Mixed seafood (shrimp, calamari, mussels, scallops): 1000g
  • Olive oil: 60ml
  • Fresh lemon: 2 (1 for juice and zest, 1 for serving)
  • Garlic cloves: 3
  • Fresh parsley: 30g
  • Salt and pepper to taste
  • Red pepper flakes: 2g (optional for added heat)
Photo of the grilling process of Frutti di Mare alla Griglia. An outdoor grill is filled with sizzling seafood, with flames licking the edges. A pair of tongs is turning a piece of calamari, and a bowl of marinade with a brush sits nearby, ready for basting.

Detailed Method of Preparation

  1. Start by cleaning and preparing the seafood. For shrimp, devein and remove the shells, keeping the tails intact.
  2. In a large bowl, combine olive oil, the juice and zest of one lemon, minced garlic, chopped parsley, salt, pepper, and red pepper flakes. Mix well to create the marinade.
  3. Add the seafood to the bowl, ensuring it's well-coated with the marinade. Let it marinate for at least 30 minutes in the refrigerator.
  4. Preheat the grill to medium-high heat. Once hot, place the seafood on the grill.
  5. Grill each side for 2-4 minutes (depending on the thickness of the seafood) until char marks appear and the seafood is cooked through.
  6. Once grilled, transfer the seafood to a serving platter.
  7. Drizzle with a bit more olive oil, sprinkle some fresh parsley, and serve with lemon wedges on the side for a zesty finish.

Proven Tips for Culinary Success

  • Ensure the grill is well-oiled to prevent the seafood from sticking.
  • Do not over-marinate the seafood, especially the calamari, as the acid from the lemon can start to cook it.
  • It's essential to monitor the seafood closely while grilling, as different types can cook at different rates. For instance, shrimp and scallops cook faster than calamari.
  • For an extra layer of flavor, consider adding a splash of white wine to the marinade.

Anticipated FAQs

  • Can I use a grill pan instead of an outdoor grill? Absolutely! A grill pan can mimic the charred effect of an outdoor grill. Ensure it's preheated and well-oiled.
  • What other herbs can I use in the marinade? While parsley is traditional, you can also use fresh basil, oregano, or thyme for a different flavor profile.
  • How can I ensure my seafood doesn't overcook? Always keep a close eye on the seafood while it's on the grill. Overcooked seafood can become rubbery. Using a meat thermometer can help – most seafood is done when it reaches an internal temperature of 145°F (63°C).