📝 About This Recipe
Transport your senses to the sun-drenched coast of the Algarve with these vibrant squid and prawn skewers, a quintessential staple of Portuguese seaside dining. This dish celebrates the purity of the Atlantic, pairing tender, charcoal-grilled cephalopods with succulent jumbo prawns, all infused with a signature garlic and bay leaf marinade. The smoky char from the grill perfectly complements the bright, zesty notes of the 'Molho Verde' style herb sauce, making it a masterpiece of simple yet sophisticated Mediterranean flavors.
🥗 Ingredients
The Seafood
- 600 grams Medium Squid (Lulas) (cleaned, tubes cut into rings and tentacles reserved)
- 16-20 pieces Large Prawns (Gambas) (peeled and deveined, tails left on)
The Marinade
- 100 ml Extra Virgin Olive Oil (Portuguese oil preferred)
- 4 cloves Garlic (minced into a paste)
- 3 pieces Dried Bay Leaves (crushed into small pieces)
- 1 teaspoon Smoked Paprika (Pimentão Doce)
- 50 ml White Wine (dry, such as Vinho Verde)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Skewer Components
- 1 large Red Bell Pepper (cut into 2cm squares)
- 1 large Red Onion (cut into thick petals)
- 1 large Lemon (cut into thin half-moons)
Lemon-Herb Basting Sauce
- 50 grams Unsalted Butter (melted)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Piri-Piri Sauce (optional, for a kick of heat)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large non-reactive bowl, whisk together the olive oil, minced garlic, crushed bay leaves, smoked paprika, white wine, salt, and pepper to create the marinade.
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3
Pat the cleaned squid and prawns dry with paper towels. Add them to the marinade, tossing well to ensure every piece is coated. Cover and refrigerate for 45-60 minutes.
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4
While the seafood marinates, prepare your vegetables by cutting the peppers, onions, and lemon slices into uniform sizes suitable for skewering.
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5
Preheat your grill (charcoal is best, but a gas grill or griddle pan works too) to a medium-high heat. You want a sear that happens quickly without drying out the seafood.
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6
Thread the skewers: start with a piece of onion, followed by a prawn, a slice of lemon, a squid ring (folded over if large), and a piece of red pepper. Repeat until the skewer is full, ending with a piece of onion to secure everything.
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7
In a small bowl, mix the melted butter, chopped parsley, lemon juice, and piri-piri sauce to create the basting glaze.
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8
Lightly oil the grill grates. Place the skewers on the grill. You should hear a distinct sizzle immediately.
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9
Grill for 3-4 minutes on the first side. Use a pastry brush to liberally apply the lemon-herb butter sauce over the skewers as they cook.
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10
Flip the skewers carefully. The squid should be opaque and the prawns should be a vibrant pink/orange with slight char marks.
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11
Grill for another 3-4 minutes on the second side, basting once more with the remaining herb butter.
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12
Remove from the grill immediately once the squid is tender (do not overcook or it will become rubbery) and let rest for 2 minutes.
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13
Transfer to a serving platter and pour any remaining basting sauce over the top. Garnish with extra fresh parsley and lemon wedges.
💡 Chef's Tips
Don't over-marinate the seafood; the acid in the white wine can 'cook' the delicate proteins if left for more than 2 hours. Use high-quality bay leaves; in Portugal, we often use fresh ones, but dried ones provide a more concentrated, woody aroma when crushed. Ensure the grill is very hot before starting; seafood needs a quick sear to stay juicy inside. If you can find them, use long sprigs of sturdy rosemary as skewers for an extra layer of aromatic flavor. Always leave a tiny bit of space between items on the skewer so the heat can circulate and cook everything evenly.
🍽️ Serving Suggestions
Serve alongside 'Arroz de Tomate' (Portuguese tomato rice) for a classic, comforting pairing. A side of 'Batatas a Murro' (punched potatoes) roasted with garlic and plenty of olive oil is traditional. Pair with a chilled glass of Vinho Verde or a crisp Portuguese Rosé from the Alentejo region. Provide a small bowl of homemade Piri-Piri oil on the side for those who enjoy extra spice. A simple salad of sliced heirloom tomatoes, white onions, and oregano completes the meal beautifully.