Grigliata di Gamberoni, Polpo, Cozze e Aragosta (Grilled Prawns, Octopus, Mussels, and Lobster)

Grigliata di Gamberoni, Polpo, Cozze e Aragosta (Grilled Prawns, Octopus, Mussels, and Lobster)

Grigliata di Gamberoni, Polpo, Cozze e Aragosta (Grilled Prawns, Octopus, Mussels, and Lobster)

Grigliata di Gamberoni, Polpo, Cozze e Aragosta is a magnificent seafood platter featuring a medley of shellfish and seafood grilled to perfection. The combination of prawns, octopus, mussels, and lobster is infused with the smoky flavors of the grill, creating a deliciously complex dish that celebrates the best of the sea. Perfect for a summer gathering or a special occasion, this dish captures the essence of Mediterranean grilling.

Ingredients (serves 2-3)

• 4 large prawns (gamberoni), peeled and deveined

• 1 small octopus (about 500g), cleaned and tenderized

• 12 mussels, cleaned

• 2 lobsters (about 500g each)

• 4 tablespoons olive oil

• 2 garlic cloves, minced

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh oregano, chopped

• 1 tablespoon fresh thyme, chopped

• Juice and zest of 1 lemon

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon red pepper flakes (optional)

• Lemon wedges, for serving

Preparation:

1. Prepare the Seafood:

   • Lobster: Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red and the lobster meat is cooked. Once cooked, remove the lobsters from the water and set them aside to cool. After cooling, crack the lobster shells and remove the meat. Set aside the lobster halves for grilling.

   • Octopus: If using a fresh octopus, simmer it in a pot of salted water for about 45-60 minutes, or until tender. Once tender, allow it to cool, then cut the octopus into pieces suitable for grilling (either leaving it whole or cutting it into smaller sections).

   • Prawns and Mussels: Clean the prawns by peeling and deveining them. Clean the mussels by scrubbing the shells and removing the beards.

2. Prepare the Marinade:

   • In a small bowl, combine the olive oil, minced garlic, chopped parsley, oregano, thyme, lemon juice, lemon zest, salt, pepper, and red pepper flakes (if using). Mix well to create a fragrant marinade.

3. Marinate the Seafood:

   • Place the prawns, octopus, mussels, and lobster halves into a large bowl or dish. Pour the marinade over the seafood and toss gently to coat. Let the seafood marinate for 15-30 minutes to absorb the flavors.

4. Grill the Seafood:

   • Preheat the grill to medium-high heat.

   • Lobster: Place the lobster halves (cut side down) on the grill and cook for 3-4 minutes per side, or until the lobster is heated through and has nice grill marks.

   • Prawns: Grill the prawns for 2-3 minutes per side, until they are opaque and slightly charred.

   • Octopus: Grill the octopus for about 4-5 minutes per side, ensuring it gets a crispy exterior and smoky flavor.

   • Mussels: Grill the mussels on the grill grates for about 3-4 minutes until they open up. Discard any mussels that do not open.

5. Serve:

   • Arrange the grilled seafood on a large platter, combining the prawns, octopus, mussels, and lobster.

   • Drizzle any remaining marinade over the seafood and garnish with fresh lemon wedges for added freshness.

Chef's Tip:

To elevate the dish further, you can drizzle the grilled seafood with a touch of extra virgin olive oil and a sprinkle of freshly chopped herbs just before serving. This will add richness and brightness to the dish.

Wine Pairing:

• Vermentino: A crisp, herbaceous white wine from Sardinia or Liguria that pairs perfectly with grilled seafood, enhancing the fresh and smoky flavors.

• Falanghina: A fresh and aromatic white wine from Campania with mineral notes that will complement the grilled seafood and the lemony marinade.

• Prosecco: A dry, bubbly Prosecco can provide a refreshing contrast to the smoky, rich flavors of the grilled seafood, offering a lively and effervescent pairing.

By Master Chef Gianluca Deiana Abis