Seafood parillada and grilled vegetables recipe

Recipes

Recipe for seafood and vegetable parillada with rubs spices

Publish on 04.09.2026 by Gaia Gardens

For those of you who love seafood on the barbecue or plancha, we've put together a recipe for Seafood Parillada with grilled vegetables. Our rub Zesty Fish barbecue spice blend brings freshness and liveliness to this perfect summer recipe, which also works well in the oven all year round!

Cooking time: 30-45 minutes

Preparation time: 30 minutes

Suitable for barbecue, plancha, oven or frying pan

Parillada de la mer and grilled vegetables, the recipe that puts barbecued fish in the spotlight

Ingredients for 4 servings :

600 g Norwegian salmon (4 steaks)
400 g raw prawns
400 g squid strips
4 lemons (3 for the juice and 1 for decoration)
4 tablespoons olive oil
2 tablespoons Zesty fish barbecue spices
1 eggplant
1 zucchini
1 fennel
1 red bell pepper
Salt and pepper
Terra Madre Herbes de Provence

To make this recipe :

Shell the prawns.
In a bowl, combine the juice of 3 lemons, olive oil and Zesty Fish barbecue spices.
Drizzle the mixture over the salmon, prawns and squid strips.
During and after cooking, brush over the ingredients to prevent them from drying out.
Slice your vegetables into 1 cm strips, sprinkle with herbes de Provence and season with salt and pepper.
Place them on the grill and cook until you obtain a nice mark.

Seafood parillada with barbecued vegetables

Tip to vary the pleasures

If you're making this recipe on a plancha, don't hesitate to add mussels, clams and a few cherry tomatoes. Parillada is delicious with grilled vegetables, but can also be served with rice in beurre blanc or sautéed potatoes.

Another gourmet option with your barbecue rubs

Dare to use Zesty Fish spices with hake fillets en papillote!

Cut 1 to 2 carrots, 1 zucchini and 1 fennel into strips. Add 5 cl of dry white wine, 2 slices of lemon and sprinkle with Zesty fish rubs. Place in the oven and you're ready to go.