Crustaceans with their shells
Delicious on the barbecue, shrimp, prawns and grilled lobster are best cooked with their skin on. This way, they keep all their juices inside and don't dry out. What's more, the spices, herbs, sauces, etc. in which you marinate them beforehand (from a few hours to one night before cooking, as these are fragile products) will diffuse better into the flesh. For even cooking of small shellfish, the ideal way is to use a skewer!
For lobster, spiny lobster or jumbo shrimp, simply cut in half, season as desired and cook on the barbecue grill, shell side down. When the flesh is no longer translucent but slightly pearly, turn them over and leave them to cook for just 2 minutes over the coals. The idea is simply to mark them and bring out their delicate "grilled" notes, since by cooking mainly on the shell side, the flesh is not attacked by the coals.
And whether you choose fresh or frozen shellfish, make sure they are raw and have not been cooked beforehand.
Our recipe ideas for shellfish with Kokko :
Indirectly cooked shellfish
Before cooking your shellfish, don't forget to drain them in salt water to remove sand and impurities. If this tedious step isn't your cup of tea, mussels are often sold vacuum-packed in supermarkets or fishmongers. They are cleaned and just need rinsing before cooking.
Good news: shellfish don't need much to be delicious. To cook them at Kokko, opt for a cast-iron cast-iron plancha griddle and place it on the cooking grid. Let it heat up before sautéing a few onions in a drizzle of olive oil, diced ham or chorizo, garlic, herbs and/or peppers. Once the griddle is hot, cook the shellfish and close the lid for a few minutes, so that the heat spreads evenly throughout the interior. Reopen the Kokko and continue cooking with the lid open. If you want to deglaze your cockles, almonds, clams or mussels, this is the right moment to allow the alcohol to evaporate. Stir regularly, and when most of the shells are open, they're ready to be eaten!
Find our recipe idea :
Barbecued calamari or squid
Squid can be easily stuffed if bought whole. On the barbecue, it's one of the best ways to enjoy it. If you've never tried it before, here's how. Go to your local fishmonger and choose some nice squid, which you'll have your fishmonger clean. After running them under water and drying them with a cloth, prepare your stuffing.
Kokko reveals its homemade recipe! For 4 large squid, mix :
- 4 squid heads and tentacles, cut into small pieces
- Fifteen chorizo slices, finely diced
- One large white onion, thinly sliced
- A clove of garlic, crushed - A dozen small shrimps, cut into small sections
- A small bunch of coriander Sprinkle this mixture with a little olive oil and lemon juice, season with pepper and salt (lightly, as the chorizo is already salty enough!).
Before stuffing the squid, Kokko's trick is to put them in the microwave for 3 to 5 minutes to soften them, so that barbecuing is quicker and doesn't make the squid rubbery or too dry. Once cooled, the squid can be stuffed with this mixture. To seal them and prevent them from opening during cooking, seal the opening with a toothpick.
To cook, place the squid on a hot grill, brushing each side lightly with a brush. When they're golden brown on both sides, they're ready!
Other recipe ideas to vary the pleasures:
Would you like to continue your meal with seafood? Our tips for fish on the barbecue.
