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Spanish Seafood Kabobs Recipe - Brochetas de Gambas, Calamar y Pescado


Spanish Seafood Kabobs - Brochetas de Marisco y Pescado

Spanish Seafood Kabobs - Brochetas de Marisco y Pescado

Tony Sierra (c) 2009 Licensed to About.com Inc.
Shrimp, calamari and fish are threaded onto skewers, then grilled on a hot flat iron and brushed with alioli sauce, giving them a rich garlic flavor. This tapa is quick and simple to prepare for a dinner party. Prepare the skewers and sauce ahead of time. Then, grill the kabobs just before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 Servings as Appetizer


  • alioli sauce – garlic mayonaise
  • 2 sprigs Italian parsley (optional)
  • 1 lb raw shrimp (25 count)
  • 1 lb monkfish or other solid fish (without bones)
  • 1 lb squid body, cleaned
  • 1 lemon


This recipe makes 12 skewers, each approximately 10 inches long.

If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning.

Prepare the alioli sauce (garlic mayonaise). Add finely chopped parsley if desired. Refrigerate until ready to use.

Peel and rinse shrimp. Cut monkfish into cubes. Cut squid into wide rings.

Thread shrimp, fish and squid rings onto the skewers. Brush both sides with olive oil to prevent sticking.

Heat a flat iron, electric skillet or large frying pan on medium high heat. Add 1-2 tablespoon of olive oil Place skewers on flat iron when hot. Turn to cook on both sides. Just before removing from heat, brush on alioli.

Serve skewers with alioli sauce and lemon quarters on side.

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