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seafood

Cream of pea soup with razor clams

Serves 2

10 minutes

1 Mibrasa casserole dish + 1 GN 1/2

 

Ingredients

  • 1/2 lb garden peas

  • 1 shallot

  • 4 razor clams

  • Extra virgin olive oil

Method

  • Chop the shallots and place in a Mibrasa casserole dish with a drizzle of olive oil and cook for 1 minute. Add the peas, cover with water and leave to cook for 5 minutes. Remove the casserole dish and pour its contents into a blending glass with a drizzle of olive oil and blend. Season to taste.

  • Place the razor clams in a Mibrasa gastronorm and place in the oven to cook for 2 minutes until they open. Remove the razor clam meat from its shell by slicing it down the middle and insert into wooden skewers.

  • Serve the razor clams and on top of the cream of pea soup.

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Surf and turf rice

Serves 2/3

25 minutes

1 Mibrasa casserole dish + 1 GN 1/2 

 

Ingredients  

  • ½ large onion, chopped
     
  • ¼ sweet red pepper, chopped
     
  • 1 clove of garlic, chopped
     
  • 3/4 lb pork ribs, diced
     
  • 1 medium cuttlefish, cut into squares
     
  • 1/2 c fresh tomatoes, grated
     
  • 1 1/4 c short grain rice
     
  • 3-6 large prawns
     
  • Fish stock (3-to-1 ratio to rice)  
     

Method

  • Drizzle olive oil into a Mibrasa casserole dish and add pork ribs. Fry for 3 minutes on the lower grill to seal and give the ribs color. Take out the casserole dish, stir and then set aside on another plate. Using the same casserole dish with the pork fat fry the chopped onion and pepper for 2 minutes on the lower grill. Add the minced garlic and cook altogether for another minute.
     
  • Next, add in the tomatoes, stir and cook for one minute. Once the mixture reduces add the cuttlefish cubes and cook for 1½ minute. Add the rice to the mix and stir for 1 minute until brown. Pour in the fish stock and season with salt. Leave the rice to cook in the oven for 15 minutes.
     
  • Remove the casserole dish and set aside to rest for 2 minutes. Take a Mibrasa GN ½ and sauté the whole prawns with olive oil for 1½ minutes.
     
  • Serve the rice casserole topped with the sautéed prawns. 

 

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Grilled tomato consommÉ with lobster

Serves 2

10 minutes

1 Mibrasa casserole dish + 1 GN 1/2

 

Ingredients

  • 1 lobster

  • 1 1/4 lb ripe tomatoes

  • ½ onion

  • ½ clove of garlic

  • 1/2 tsp gelatin

  • 4 threads of saffron

  • Extra virgin olive oil

  • Chives

     

Method

  • Remove the stalk from the tomatoes and place them in a Mibrasa casserole dish and cook for 5 minutes or until roasted. Remove from the oven and carefully peel them into a blender glass. Add chopped garlic, chopped onions and 2 tbs of virgin olive oil. Blend together for a smooth texture. Pour into a chinois sieve with absorbent paper and leave in the fridge overnight to slowly filter through.

      

  • Cut the lobster from the head down, half the body and cut into slices. Drizzle olive oil into a Mibrasa gastronorm, place in the lobster pieces and sear gently.

     

  • Remove the reduced tomato stock from the fridge and place in a bowl. Add the gelatin and stir gently, followed by the saffron threads.

     

  • Serve the consommé in a deep dish. Spoon out of the meat from the head and place in the consommé with the lobster pieces and sprinkle with chopped chives. 

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Scallops with Spanish blood sausage

Serves 2

8 minutes

3 Mibrasa casserole dishes

 

Ingredients

  • 6 scallops

  • 2 tbs Sea Urchin paste or crabmeat

  • 1/4 lb Spanish blood sausage

  • 1 clove garlic

  • 1 leek

  • Parsley

  • Olive oil

Method

  • Wash the leek and cut the white part into julienne. Drizzle olive oil into a Mibrasa casserole dish and cook the leek for 2 minutes. Peel and chop a garlic clove. Without removing the casserole dish from the grill, add the garlic and crab paste and then stir. Add water and leave to cook for 3 minutes. 
     

  • Cut the blood sausage into 6 slices. Place in a casserole dish without adding any oil or fat. Cook for 2 minutes. Remove the dish from the oven and flip the slices over to cook using the casserole’s residual heat. 

     
  • Remove from the garlic crab sauce from the oven and transfer to a blender glass. Add some paprika if desired and blend.

     
  • Place the scallops directly on the grill and cook for 2 minute. Remove the scallops from the grill and transfer to a casserole dish with a drizzle of olive oil. Leave in the oven for a further 2 minutes. 
     

  • To serve, place the slices of blood sausage on a bed of crabmeat sauce and top with a piece of scallop. Garnish with a dried vegetable crisp. 

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Grilled oysters

Serves 3

4 minutes

1 Mibrasa casserole dish + 1 GN 1/2

 

Ingredients

  • 6 Oysters

  • 2 tbs butter

  • 1 shallot

  • 1 tbs chives, chopped

  • 1 tsp sage, chopped

  • 1 tsp Dry sherry

  • Freshly ground black pepper

  • 1 lemon

     

Method

  • Chop the shallots, sage and chives and mix with softened butter, sherry and some ground black pepper.
     

  • Place the oysters in a Mibrasa gastronorm tray with the flat sides facing up and cook for 2 minutes or until they open. Remove from the oven and open fully removing one side of the shell. Cut lemon into wedges and cook in a Mibrasa casserole dish. Pour oyster juice from their shells and whisk together with the butter, herbs and spice mix.
     

  • Spoon some mixed herb butter sauce into a shell and top with the oyster. Serve with a segment of grilled lemon over a bed of coarse salt and garnish with sage leaves.

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Fusilli with mussels and marinara sauce

Serves 2

6 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 lb fresh Fusilli pasta

  • 1/2 lb pear tomatoes

  • 1/2 lb chopped tomatoes

  • ½ red onion

  • ½ yellow pepper

  • 1 clove garlic

  • 1/2 lb mussels, cleaned

  • Parsley, chopped

  • Fresh or dried oregano

  • Extra virgin olive oil

Method

  • Chop the onion, garlic and yellow pepper. Drizzle olive oil into a Mibrasa casserole dish, add the onions and peppers and cook for 1½ minutes. Chop the garlic, add to the mix and cook for another half a minute.

  • Remove the seeds from the pear tomatoes and chop into small cubes. Add to the onion and pepper mix and continue frying.

  • Add fresh pasta to the casserole dish, stir and then add chopped tomatoes with 1 2/3 c of water, and leave to cook in the oven for 2 minutes.

  • Remove the casserole dish from the oven, sprinkle salt, oregano and pepper and then finally the mussels. Return the casserole dish to the oven to cook for 1½ minutes until the mussels open.

  • To serve, remove half of the mussel shells and sprinkle with chopped parsley and oregano.

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Spaghetti nest with vegetables and squid

Serves 2

10 minutes

2 Mibrasa casserole dishes

 

Ingredients

  • 1/4 lb squid ink pasta spaghetti, boiled

  • 1 eggplant

  • 1 zucchini

  • 2 pear tomatoes

  • 1 large squid

  • Extra virgin olive oil

  • Garlic and parsley oil

  • Salt

  • Pepper

Method

  • Cut the eggplant in half lengthwise and score slits into the flesh. Place directly on the grill and cook for 5 minutes. Do the same to the zucchini and cook for 3 minutes.

  • Cook the whole pear tomatoes in a Mibrasa casserole dish for 5 minutes. Wash the squid and cut the body into thin long strips and the tentacles and wings into small pieces. Remove the tomatoes and set aside. Drizzle olive oil into the casserole dish, add the small pieces of squid and place back in the oven to sauté.

  • Peel the tomatoes and eggplant and cut into cubes along with the zucchini. Place in a bowl together with the sautéed squid and mix well. Set aside for serving later.

  • Preheat a casserole dish, drizzle in olive oil and sauté the squid strips.

  • Plate the spaghetti in the form of a nest. Fill the center with vegetables and top with sautéed squid strips and a drizzle of garlic and parsley olive oil.

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Bulgur and mushroom-stuffed calamari

Serves 2

5 minutes

2 Mibrasa casserole dishes

 

Ingredients 

  • 6 medium squid 
  • 1/4 lb cooked bulgur wheat
     
  • ½ medium onion
     
  • Chopped tomatoes
     
  • 1/3 lb seasonal mushrooms

 

Method

  • Rinse the squids whole, separating the bodies from its tentacles. Keep the fins and tentacles to use later for the filling. Trim the bottom of the squid body as shown in the video and make two parallel cuts at the end of the squid.
     
  • Cut the onion in brunoise and cook until browned in a Mibrasa casserole dish with olive oil. Add chopped mushrooms together with the squid fins and tentacles, sauté, and then add 2 tbs of tomato paste. Continue frying until the tomato has cooked through and then add the cooked bulgur wheat to the mixture and stir well.
     
  • In a preheated Mibrasa casserole dish, add a drizzle of olive oil with the squid and cook in the oven for 1 minute.
     
  • Fill the squid with the bulgur wheat and serve 3 to a dish. Garnish with sherry reduction and chopped chives or parsley.

 

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Clams with citrus butter

Serves 2

5 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1/4 c softened butter

  • ½ shallot

  • Fresh parsley, chopped

  • 1 tsp lemon juice

  • ½ tsp lemon zest

  • 1 tsp fresh ginger, peeled and grated

  • 1 lb fresh clams

  • Rustic bread, sliced

  • White wine 

  • Salt 

  • Black pepper

Method

  • Finely chop the shallots and mix with lemon zest, juice, ginger, 1 tbs of parsley, salt, softened butter and freshly ground pepper to taste. Leave to cool in the fridge for half an hour so the flavors set in.
     

  • Toast a few slices of bread on the Mibrasa grill for 30 seconds per side. Spread with butter just before serving.

  • Place clams in a Mibrasa casserole dish, add a splash of white wine and cook for 2 minutes on the lower grill. Remove from the oven, sprinkle over chopped parsley and serve with slices of toast. 

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babycuttlefish_charcoaloven

Baby cuttlefish with sautéed vegetables

Serves 1

18 minutes

2 Mibrasa casserole dishes

 

Ingredients

  • 1/4 lb baby cuttlefish, cleaned and gutted
  • Carrots, tournée cut
  • Zucchini, tournée cut
  • 2 asparagus spears
  • Red, yellow and orange baby peppers
  • 1 small Monalisa potato
  • 1/4 c fish stock
  • Butter
  • Olive oil
  • Garlic and parsley oil

Method

  • Place a whole potato with its skin intact on the top grill of the Mibrasa and cook for 12 minutes. Remove the potato, peel and then blend with fish stock and a knob of butter.
     
  • Cut the asparagus spears into 0.8 in leaving the length of the bud a little longer.
     
  • Drizzle olive oil to a Mibrasa casserole dish, add the vegetables. and cook on the lower grill for 2 minutes. Place another casserole dish on the side to preheat.
     
  • When the vegetables are cooked through, remove from the oven. Take out the preheated casserole dish, add a dash of olive oil followed by the baby cuttlefish and cook for 2 minutes. Remove the cuttlefish from the oven, add garlic parsley oil and stir. Ink from the cuttlefish should start adding color to the mixture, which will also give it its unique flavor.
     
  • Serve the cuttlefish with the vegetables on the side with creamy potato purée. 

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Octopus with potato purÉe and paprika

Serves 1

25 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 octopus's tentacle (Cooked with Sous vide 100 mins. at 195ºF)

  • 2 Monalisa potatoes

  • Extra virgin olive oil

  • Smoked chilli powder/Paprika

Method

  • Freeze the octopus a few days before so the fibers break and becomes more tender when cooked. Defrost the octopus, cut off the tentacles and place in a vacuum seal with a drizzle of olive oil. Cook in sous-vide for 100 minutes at 195°F.

  • Place the potatoes with the skin intact directly on the top grill and cook for 20 minutes.

  • Peel off the skin and gently smash the potatoes with 3 tablespoons of extra virgin olive oil and paprika. Smash with a fork to get a rustic texture.

  • At serving, take out the tentacles from the bag, dry off the moisture and then sear the octopus tentacle on the lower grill for one minute on each side.

  • On plating, use a cylinder mold to make a base of mash potato. Cut the octopus tentacle into slices and place on top of the mash. Sprinkle with paprika, olive oil and Maldon salt.

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Seafood filled pasta with saffron bÉchamel

Serves 4

5 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 12 sheets of wonton wraps

  • 2 onions

  • 1 carrot

  • 6 prawns

  • 1/4 lb monkfish tail

  • 1 sprig rosemary

  • Salt

  • Béchamel saffron Sauce

  • 2 tbs butter

  • 1/3 c flour

  • 2 c milk

  • 1/2 tsp saffron threads

  • Salt

  • Pepper

  • Dish accompaniments

  • Caramelized onion

  • American sauce

     

Method

  • Cut the onion into julienne and lightly fry in a Mibrasa casserole dish with a sprig of rosemary (optional). Add carrot chopped into brunoise and cook together for 2 minutes. Add a pinch of salt, stir and cook for another minute.

  • Cut the monkfish tail and prawns into small cubes. Remove the vegetables from the oven and add the seafood cubes to the mix. Stir well to allow the seafood to cook using the residual heat from the casserole dish and keep stirring to allow the flavors to set in and then add béchamel.

  • Bring water to the boil in a casserole dish and hydrate the pasta sheets for 30 seconds. Stop the cooking process by placing in a bowl with ice. Remove from the bowl, stretch the sheets out and lay on a plate with a drizzle of oil to prevent it from sticking. Fill the sheets with the chilled seafood mix and make squared parcels. Set them aside and heat the raviolis when the order comes in.
     

  • Serve three raviolis per dish in an elongated plate on a base of American sauce, and top with caramelized onion.

     

  • Note: For the béchamel sauce, make a roux with the flour and butter. Melt butter and then add flour. Cook over a low heat for about 3 minutes. Slowly add saffron-infused milk. Stir and cook until the mixture thickens. Add salt to taste.


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Garlic prawns

Serves 2

5 minutes

2 Mibrasa casserole dishes

 

Ingredients

  • 5 large prawns

  • 2 heads spring green garlic

  • 1/4 c extra virgin olive oil

  • Salt

Method

  • Cut off the prawn heads, peel the shells and remove the gut, and then leave to the side until time of order.
     

  • Peel and slice the garlic. Take a Mibrasa casserole dish and drizzle 1 tbs of olive oil and add half of the sliced garlic. This will be used to make the prawn jus. Take another Mibrasa casserole dish drizzling the rest of olive oil and add the remaining sliced garlic to sauté the prawns.

     
  • Place the casserole dishes in the oven alongside the prawn heads to be cooked directly on the grill. Remove the casserole dishes 1 minute before the prawn heads so the garlic doesn’t burn.
     

  • Remove the prawn heads and squeeze out the juice into the casserole dish. In the second casserole dish, add the prawns, season and place back in the oven to sauté for 1 minute.
     

  • Remove the prawns and serve one on top of another, top with a prawn head and sprinkle Maldon salt.

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Sweet prawns with quinoa

Serves 2

15 minutes

2 Mibrasa casserole dishes

 

Ingredients

  • For the prawn marinade

  • 4 tbs tomato paste

  • 3 tbs honey

  • 1 tbs lemon juice

  • 1 tbs extra virgin olive oil

  • 1 tsp hot sauce

  • 1/2 tsp garlic powder

  • Sea salt

  • 3/4 lb peeled prawns

  • For the quinoa

  • 1 cup quinoa

  • 1/4 c currants

  • 8 dates

  • 1 tbs olive oil

  • 1 tsp fresh thyme or 1/2 tsp dried

  • Sea salt

  • Black pepper

     

Method

  •  To make the marinade, combine tomatoes, honey, lemon juice, olive oil, hot sauce, garlic powder and a pinch or two of salt.

  • Clean and gut the prawns and then cut them from top to tail to open as butterflies. Mix the prawns with the marinade, stir and leave to marinate for at least 10 minutes. Take the prawns out removing the excess marinade sauce and set aside on a separate plate before cooking.

  • To make the quinoa, bring 2 and ½ cups of salted water to the boil in a Mibrasa casserole dish. Once boiled, add the quinoa and place back in the Mibrasa for a further 5 minutes. Check the quinoa is cooked through, remove from the oven and add raisins, chopped dates, oil, thyme, and then season to taste. Remove the dish from the oven and set aside.

  • Place the prawns in a preheated casserole dish and cook for 2 minutes on the bottom grill.

  • To plate, spoon the quinoa into a shallow cylinder mold and top with 3 prawns. Garnish the dish with chives, pink pepper sauce or reduced marinade sauce.

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Langoustines with caramelized onion

Serves 2

5 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 medium onion cut julienne

  • 1 lb langoustines

  • Olive oil

  • Salt


Method

  • Place onion slices in a Mibrasa casserole dish with a dash of olive oil. Place on the lower grill and cook for 2-3 minutes. Remove the dish, stir and then return to the oven to cook for 1 minute until it caramelizes and then sprinkle in a pinch of salt.

  • Add the langoustines to the casserole with another dash of olive oil, return to the oven and cook for 2 minutes.

     

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