Seafood Skewers Rimini Riccione Rimini

Method

1. Clean the large prawns: remove the shells and veins, set aside.
2. Clean the scampi: press the tail to open it, remove the dark vein.
3. Clean the cuttlefish and squid: open them, clean thoroughly, and make shallow incisions on the surface.
4. Prepare the vegetables: cut the spring onion into rings, the bell pepper into lozenges, and halve the cherry tomatoes. Pick the basil, marjoram sprigs, and thyme leaves.
5. Place the vegetables in a bowl, season with salt and extra virgin olive oil, and let them marinate.
6. Cut the bread (mix of white bread and crust) into pieces.
7. Assemble the skewers: start with a piece of bread, then a large red prawn, a scampi, a piece of calamari, a cuttlefish, and continue alternating with bread and prawns.
8. Heat a grill plate or preheat the oven grill to very high heat.
9. Brush the skewers with olive oil and season with crushed garlic and thyme leaves.
10. Sear the skewers on the hot plate until they get grill marks, then transfer to the oven grill and cook for about 30 seconds at maximum heat.
11. Prepare the serving plate: arrange salad leaves (heart of lettuce), capers, dried oregano, sliced spring onion, and bell pepper pieces.
12. Place the cooked skewers on the plate and finish with a drizzle of extra virgin olive oil.