These ridiculously easy and very tasty skewers take just a couple of minutes to cook, so plan on making them as part of a bigger spread to get the most out of your good fuel. They make a lovely little nibble while you’re cooking your main course. It can be a little tricky to source, but you could also make these using morcilla, a delicious Spanish black pudding, if you can find some.
Here is how to make the skewers…
- Fire up the barbecue ready for hot direct grilling but, as usual, leaving a fire-free zone on your grill so you can slide the skewers further from the heat. Use a small sharp knife to separate the orangey-pink coral from the scallop and drop both into a bowl. Add the chorizo, sage, garlic and olive oil. Season generously with salt and pepper and stir well to coat.
- Starting and ending with chorizo (the more solid texture of which will hold everything else in place), alternately thread the can chill in the fridge for 30–60 minutes, if you like. When you are ready to cook, rest the skewers directly over the fire, either hung between two bricks, or onto hot clean grill bars. Grill for just a minute or so on each side until lightly caramelized. The fat from the chorizo will cause the fire to flare a little so if it’s all getting a bit much, slide a little further away from the fire.
- Squeeze over some lemon juice and tuck in while sizzling hot.
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Live-fire expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of fish in her third cookbook: Scorched. From cooking whole dish, fillets, shellfish to burgers and skewers, this is the ultimate guide to barbecuing fish!
You can purchase your very own copy here, where you can become inspired with over 85 recipes and gain insight on how to set up your barbecue, sourcing your fuel and lighting your fire.
