Mixed Grill Catalan Style

You can grill just about anything. We were lucky to have some espardeņas (sea cucumbers) on our hands, so we mixed them with a few gambas (shrimp), peppers, and onions and had a wonderful lunch.

Serves 4

  • 12 large shrimp in the shell
  • 1 pound espardenyas (sea cucumber), cleaned and soaked in cold water for 5 minutes (or substitute 1 pound large sea scallops)
  • 2 red bell peppers, cut into wide strips
  • 2 large onions, cut into 1/2-inch-thick rings
  • 2 to 3 tablespoons olive oil
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  • Coarse sea salt
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Rub the shrimp, espardenyas, peppers, and onions with olive oil. Grill over a hot fire, turning once, until the seafood is cooked through and the vegetables are tender, about 2 to 3 minutes per side for the seafood and a few more minutes for the vegetables. Transfer to a platter, sprinkle with salt, and serve.

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