Surf & Turf Mixed Grill
Ingredients: Chicken thighs, Salt, Pepper, Chorizo, Fennel · 45 min cook time · 700kcal · ~₩55,400
Ingredients
8pieces Chicken thighs, 1pinch Salt, 1pinch Pepper, 1sausage Chorizo, 1bulb Fennel, 200g French beans, 3stalks Spring onion, 1piece Lemon, 2fillets Anchovies, 1tbsp Capers, 2cloves Garlic, 1bunch Basil, 1bunch Parsley, 100g Butter, 200g Cherry tomatoes, 1loaf Baguette, 500g Mussels, 500g Clams, 200g Prawns, 100ml White wine
Instructions
1. Place the cast iron plancha on a coal or gas barbecue. Light it up to create hot, medium, and cool zones for controlled cooking.
2. Season chicken thighs (skin on, bones in) with salt and pepper on both sides. Place them skin-side down on the hot zone of the plancha. Use a grill press on top of the chicken to create a good sear and maximize surface contact.
3. Slice chorizo into 1 cm pieces. Add the chorizo next to the chicken on the plancha, allowing its fat to render out.
4. Cut fennel in half, then into quarters, and then each quarter in half. Place the fennel on the plancha to cook in the rendered fats from the chicken and chorizo.
5. Add French beans to the plancha, cooking them in the chicken and chorizo fats.
6. Prepare a flavoured butter: finely chop spring onion, anchovies, capers, and garlic. Grate lemon zest. Chop basil and parsley. Combine all chopped ingredients with softened butter and mash them together to form a cylinder.
7. Remove the cooked French beans from the plancha. Move the fennel and chorizo to a cooler part of the plancha. Move the chicken to a cooler part of the plancha.
8. Add cherry tomatoes to the plancha and let them blister, releasing their juices.
9. Slice baguette into 2 cm thick pieces and place them on the plancha to toast and soak up the flavours.
10. Add spoonfuls of the flavoured butter to the plancha. Add mussels and clams, mixing them into the butter and other ingredients. Cover with a basting dome or metal bowl to steam.
11. Add prawns to the plancha, cooking them quickly until pink. Add a bit more flavoured butter. Mix everything together, including the green beans, to combine all the flavours.
12. Serve the surf and turf mixed grill on a large platter, garnished with fresh herbs like tarragon and parsley.
13. Deglaze the plancha with white wine and a little butter to create an additional sauce, which can be drizzled over the dish.
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