Parrillada De Mariscos Recipe

Marinate seafood

In a large bowl combine 4 tbs olive oil, 3 tbs lime juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 tbs chopped cilantro, 1.5 tsp salt and 1 tsp black pepper. Add shrimp, calamari, scallops, mussels and fish pieces; toss gently to coat. Marinate 15–25 minutes in the refrigerator (do not exceed 30 minutes for delicate seafood).

Prepare skewers/grill

Preheat grill to medium-high (about 400°F/200°C). If using wooden skewers, drain them and thread seafood onto skewers alternating shrimp, fish, scallop and calamari; leave mussels for a grill basket or place directly in a covered grill-safe pan. Brush grill grates with oil.

Grill seafood

Brush skewers and mussel pan lightly with extra olive oil. Place skewers and mussels on the grill. Grill shrimp and scallops 2–3 minutes per side until opaque and lightly charred; fish pieces 3–4 minutes per side until just cooked through; mussels 6–8 minutes covered until shells open (discard any that do not open). Turn once midway and baste with reserved marinade (heat marinade if it touched raw fish) or brush with olive oil. Remove from grill and let rest 2 minutes.

Finish

Transfer mixed seafood to a warm platter, sprinkle with additional chopped cilantro and a squeeze of lime. Keep warm while finishing other components.

Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves; sauté until softened and translucent, about 3 minutes.

Add 1.5 cups rinsed rice and stir to toast lightly for 1–2 minutes until translucent at edges. Stir in 1/2 cup tomato sauce, 2.5 cups broth, 1 tsp salt and 1/4 tsp ground cumin. Bring to a gentle boil.

Lower heat to a simmer, cover tightly and cook 18–20 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork and stir in 1 tbs chopped cilantro before serving.

In a medium skillet heat 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped onion and 2 minced garlic cloves; sauté 3–4 minutes until softened.

Add 2 cups cooked beans, 1/2 cup broth (or reserved bean liquid), 1/2 tsp cumin and 3/4 tsp salt. Mash slightly with a potato masher or back of spoon to reach desired creamy texture. Simmer 6–8 minutes, stirring occasionally, adjusting salt and liquid as needed. Keep warm.

Toss 1 lb quartered small red potatoes with 1 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper. Spread on a sheet pan and roast at 425°F (220°C) for 20–25 minutes until tender and golden, turning once.

While potatoes roast, heat 1 tbs olive oil in a large skillet over medium-high heat. Add halved seeded poblano/fresno chiles cut-side down and cook until blistered and slightly charred, about 4–5 minutes per side. Remove and keep warm.

In same skillet, add green onions and sear 1–2 minutes per side until lightly charred but still crisp-tender. Transfer to a plate.

When potatoes are done, toss briefly in skillet with chiles and green onions to combine and rewarm for 1–2 minutes.

Preheat grill to medium-high. Brush husked corn with softened butter and place on grill. Cook 10–12 minutes, turning every 2–3 minutes, until kernels are lightly charred and tender.

Remove corn, brush with remaining butter, sprinkle with crumbled cotija cheese if using, a pinch of chili powder and serve with lime wedges.

Divide Mom's rice and beans between 2 plates (about 3/4 cup rice and 1 cup beans per serving). Arrange grilled seafood skewers and mussels on top or alongside the rice and beans.

Add roasted potatoes, blistered chiles and charred green onions to each plate. Place one grilled elote (or half) per two servings or cut in half and serve alongside.

Garnish with extra chopped cilantro and lime wedges. Serve immediately while hot.