Parrillada De La Casa Recipe

Prepare the marinade and seasoning

In a bowl combine olive oil, minced garlic, chopped rosemary, smoked paprika, lemon juice, coarse sea salt and black pepper. Whisk until emulsified. Reserve 1/3 cup for brushing vegetables and seafood; divide the rest between meats as directed below. Set chimichurri out to come to room temperature for serving.

Preheat a charcoal or gas grill to medium-high heat (about 400–450°F / 200–230°C). If using charcoal, allow coals to develop even, hot embers with a little white ash. Clean grill grates and oil lightly to prevent sticking.

Season and rest

Pat flank steak, short ribs and pork ribs dry. Rub each piece with the prepared seasoning mixture (use about 1/2 cup for the beef and ribs total), making sure to coat both sides. For best flavor, cover and refrigerate for 30–60 minutes (can rest up to 4 hours). Remove from fridge 20 minutes before grilling to come toward room temperature.

Grill short ribs and pork ribs

Place short ribs and pork ribs on the grill over indirect heat first (off to the cooler side) with the lid closed. Cook for 25–35 minutes, turning every 8–10 minutes and brushing occasionally with reserved seasoning. Move to direct heat for the final 5–10 minutes to develop a crust and caramelization. Use an instant-read thermometer: short ribs should reach about 135–140°F (57–60°C) for medium-rare/medium; pork ribs should be cooked to at least 145°F (63°C) and benefit from longer cooking until tender (depending on cut). Tent with foil and rest 10–12 minutes.

Grill flank steak

Over direct high heat, grill flank steak 4–6 minutes per side for medium-rare (internal 125–130°F / 52–54°C), or longer to desired doneness. Let steak rest 8–10 minutes before slicing thinly across the grain.

Prepare sausages and chicken

Prick sausages lightly so they don't burst; brush with reserved seasoning. Pat chicken thighs dry, season with remaining seasoning mixture and a little extra salt, and let sit 10–15 minutes.

Grill sausages

Place sausages over medium heat and cook, turning regularly, until evenly browned and cooked through, about 12–18 minutes depending on thickness. Internal temperature should reach 160–165°F (71–74°C) for pork sausages.

Grill chicken thighs

Start chicken over direct medium heat skin-side down to crisp and char (6–8 minutes), then move to indirect heat and cook with lid closed until internal temp reaches 165°F (74°C), about 18–25 minutes total depending on size. Let rest 5–8 minutes.

Prepare seafood

Toss shrimp and calamari lightly with a tablespoon of the reserved seasoning oil and a pinch of salt. Thread shrimp onto skewers if desired for easy handling.

Grill seafood

Over high heat, grill shrimp 1.5–2 minutes per side until pink and opaque. Grill calamari quickly 1–2 minutes per side until just cooked and slightly charred. Remove promptly to avoid rubberiness.

Prepare potatoes and corn

Parboil red potatoes in salted water for 8–10 minutes until just tender but still holding shape. Drain and toss with a tablespoon of olive oil. Brush corn halves with seasoning mixture.

Grill vegetables

Place onions, bell peppers, zucchini, portobello mushrooms, corn and parboiled potatoes on the grill over direct medium heat. Cook vegetables, turning occasionally, until softened and charred in spots: onions and peppers 8–12 minutes, zucchini and mushrooms 6–8 minutes, corn 10–12 minutes, potatoes 8–10 minutes. Brush occasionally with reserved seasoning oil.

Transfer all grilled items to a large cutting board or platter. Slice flank steak thinly across the grain; portion short ribs, pork ribs and chicken. Arrange sausages, morcilla (if using), seafood and vegetables attractively.

Sprinkle chopped parsley and flaky sea salt over vegetables and meats. Serve immediately with lemon wedges and chimichurri on the side for guests to spoon over their portions.

Suggested plating: family-style on a large wooden board so diners can pick and combine meats, sausages, seafood and vegetables. Leftovers keep 2–3 days refrigerated; reheat gently.