Parrilade Espagnole De Poissons Et Fruits De Mer, Ratatouille De Légumes, Ail Y Oli, Tapenade D'olives Noire Recipe

Prepare the Marinade

In a bowl, mix olive oil, lemon juice, minced garlic, paprika, salt, and black pepper. Add fish and seafood, ensuring they are well coated. Marinate for at least 30 minutes.

Grill the Seafood

Preheat the grill to medium-high heat. Grill the marinated fish and seafood for about 4-5 minutes on each side or until cooked through. Remove from the grill and set aside.

Cook the Vegetables

In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent. Add eggplant, zucchini, and bell pepper, cooking for 5-7 minutes.

Add Tomatoes and Season

Stir in the diced tomatoes, herbs de Provence, salt, and black pepper. Cook for another 10-15 minutes, stirring occasionally, until the vegetables are tender.

Make the Ail y Oli

In a mortar and pestle, crush garlic cloves with a pinch of salt until it forms a paste. Add the egg yolk and continue to mix. Gradually drizzle in olive oil while whisking until emulsified. Stir in lemon juice and adjust seasoning.

Prepare the Tapenade

In a food processor, combine black olives, capers, minced garlic, olive oil, lemon juice, and black pepper. Blend until smooth. Adjust seasoning if necessary.