Jul 13 2026
Restaurants›Pyrénées›Super Parrillada De Poisssons Et Fruits De Mer Avec Légumes Du Jour , Patate Wedges, Ail Y Oli, Tapenade D'olives Noire Recipe

Super Parrillada De Poisssons Et Fruits De Mer Avec Légumes Du Jour , Patate Wedges, Ail Y Oli, Tapenade D'olives Noire Recipe

Inspired by Pyrénées
Time1h
Serves4

Spanish style fish and seafood parrillada, daily vegetables, wedges potatoes, ail y oli sauce, black olives tapenade

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Ingredients

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Seafood and Fish

Vegetables

Potato Wedges

Ail y Oli Sauce

Tapenade

Method

Preparation

  1. 1

    Prepare the Potato Wedges

    Preheat the oven to 220°C (425°F). Toss the potato wedges with olive oil, paprika, salt, and black pepper. Spread them on a baking sheet and bake for 30-35 minutes or until golden and crispy.

  2. 2

    Make the Ail y Oli Sauce

    In a bowl, whisk together the minced garlic and egg yolk. Slowly drizzle in olive oil while whisking continuously until emulsified. Add lemon juice and salt to taste.

  3. 3

    Prepare the Tapenade

    In a food processor, combine black olives, capers, minced garlic, and olive oil. Blend until smooth and adjust seasoning if needed.

Grilling

  1. 4

    Grill the Fish and Seafood

    Preheat the grill to medium-high heat. Season the fish and seafood with olive oil, salt, and pepper. Grill the fish for about 4-5 minutes per side, and the shrimp and calamari for 2-3 minutes until cooked through. Add the vegetables to the grill and cook until tender, about 5-7 minutes.

Serving

  1. 5

    Plate the Dish

    Serve the grilled fish and seafood alongside the roasted potato wedges. Drizzle with the ail y oli sauce and spoon the tapenade over the top. Enjoy!

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