The mood is always set at Tablao Wine Bar & Restaurant in downtown Fairfield for a feast with friends. The delicious cuisine transports guests to Spain, offering authentic tapas, classic Spanish fare, a comprehensive wine selection, and their notable signature drinks. Here, they share one of their popular entrees to try at home.
PARRILLADA DE MARISCOS
TOOLS:
- utility knife
- mixing bowl
- sauteed pan or flat grilled
- large wooden spoon
- metal tongs
INGREDIENTS :
- 5 Jumbo Shrimp
- 4 whole medium size calamari
- Boneless branzino filet ( 8 oz )
- 1/4 red bell pepper
- 1 tsp of dry sherry wine
- 1 tsp of white vinegar
- 1 tsp of shallots
- 1 tsp of garlic
- Tbsp of olive oil
- Salt and pepper to taste
- 3 baby carrots
- 1/4 broccoli crown
- 1/4 cauliflower crow
DIRECTIONS :
1- Steamed the vegetables for 2 minutes and set them aside
2- In a mixing bowl mix the sherry vinegar, white vinegar, red bell pepper, shallots, olive oil (red bell pepper vinaigrette)
3- Coat the branzino fillet, shrimp and calamari with olive oil, salt and pepper.
4- Heat up the flat grilled or sauteed pan on medium heat
5- Once the flat grill is hot, place the seafood and pan sear for 2 minutes then flip and cook for another two minutes.
6- On a separate pan add the olive oil, garlic, salt and pepper to your taste and let it cook until the garlic gets golden and through the vegetables. Cook for 2 minutes.
7- On a dinner plate, place the sautéed vegetables in the center, then place the seafood around the vegetables.
8- Drizzle the entire dish with the red bell pepper vinaigrette
¡Buen provecho!
When customers have a pleasant experience - that's the most rewarding feeling we could ever have.