Dish type
Kamado fish & seafood recipes
We live facing the Mediterranean and the kamado knows it: red prawns want live embers and ninety seconds, salt-baked sea bass wants a stable ceramic oven. Here are our fish and seafood recipes tested in Torrevieja, with fire management explained so doneness never depends on luck.
9 recipes published
Kamado fish & seafood recipes
MediumDirectSkewered Sardines al Espeto on the Kamado
The icon of the Mediterranean summer at home: fresh sardines with coarse salt, roasted by the side heat of the kamado's embers without touching the grate. Charred skin, juicy flesh, bread and lemon.
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MediumDirectSesame-Crusted Seared Bluefin Tuna on the Kamado (Tataki)
A bluefin tuna loin rolled in sesame and seared 30-45 seconds per side over a screaming-hot kamado: a toasted crust outside, a raw, juicy core, and a soy, ginger and lime sauce that wakes it all up.
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MediumDirectButterflied sea bream on the kamado, with garlic, chilli and lemon refrito
Sea bream butterflied open over direct coals, skin down first, finished with a hot garlic, chilli and lemon refrito. Mediterranean fish off Torrevieja, ready in 18 minutes. Serves 2.
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MediumDirectArroz a banda on the kamado, fisherman's socarrat
Alicante-style arroz a banda in a paella pan over the kamado grate: a rockfish fumet, a long sofrito and a textbook final socarrat.
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EasyDirectGriddled cuttlefish on the kamado with black garlic alioli
Fresh cuttlefish butterflied open, seared on a 260°C cast-iron griddle until golden, finished with garlic, parsley and a dark black-garlic alioli. Eight minutes of cooking, zero mystery.
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EasyDirectRed prawns over live fire on the kamado in 6 minutes
Red prawns over a screaming cast-iron plancha with sliced garlic, dried chilli and a generous pour of olive oil: 6 minutes of cooking, crisp shell and juicy flesh. The starter that opens any summer lunch on the terrace.
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EasyIndirectSalt-baked sea bass on the kamado, juicy inside
A whole 1.2-1.5 kg sea bass under a coarse-salt crust, indirect heat at 200°C and around 35 minutes. The salt seals the moisture in and the fish comes out juicy, not salty, with a clean taste of the sea.
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AdvancedIndirectGuajillo-cured smoked salmon, low indirect
A 900 g salmon fillet, 24 hours dry-cured in Maldon salt, brown sugar, ground guajillo and dill. Smoked at 130°C with apple and cherry. Silky texture and a spicy crust.
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MediumIndirectGalician-style octopus on the kamado
The classic Galician "á feira" octopus with a twist: after the traditional boil, the tentacles hit the hot kamado and pick up charcoal aroma.
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