Cancacho with a Pembrokeshire Twist

Ingredients

In this adaptation, we substitute the traditional meat used in Cancacho with a variety of fresh seafood sourced from the coastal waters of Pembrokeshire. The marinade is also modified to incorporate Pembrokeshire herbs and spices, giving the dish a distinct coastal flavor. Additionally, the original accompaniments are replaced with a vibrant salsa made with Pembrokeshire tomatoes, onions, and chili peppers, adding a refreshing and spicy element to the dish. We alse have the original recipe for Cancacho, so you can check it out.

• 500g (1.1 lb) mixed fresh seafood (such as cod, mussels, prawns, and scallops) 500g (1.1 lb) mixed fresh seafood (such as cod, mussels, prawns, and scallops)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• For the salsa: For the salsa:
• 4 ripe Pembrokeshire tomatoes, diced 4 ripe Pembrokeshire tomatoes, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 chili pepper, seeded and minced 1 chili pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the olive oil, minced garlic, smoked paprika, dried thyme, dried oregano, sea salt, black pepper, and lemon juice to make the marinade.
3. 3.
   Place the mixed seafood in a separate bowl and pour the marinade over it. Toss gently to coat the seafood evenly. Let it marinate for 15-20 minutes.
4. 4.
   Meanwhile, prepare the salsa by combining the diced tomatoes, chopped red onion, minced chili pepper, lime juice, and salt in a bowl. Mix well and set aside.
5. 5.
   Thread the marinated seafood onto skewers, alternating between different types of seafood.
6. 6.
   Grill the skewers for 3-4 minutes per side, or until the seafood is cooked through and slightly charred.
7. 7.
   Serve the Pembrokeshire Seafood Cancacho hot, accompanied by the salsa.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before marinating. Adjust the grilling time based on the thickness of the seafood to avoid overcooking.

Tips & Tricks

• If you prefer a spicier salsa, add a finely chopped jalapeno pepper to the mix.
• Serve the Cancacho with a side of crusty bread or steamed rice to soak up the flavorful juices.
• Experiment with different types of seafood based on availability and personal preference.
• For an extra smoky flavor, grill the seafood over charcoal instead of a gas grill.
• Garnish the dish with fresh herbs like parsley or cilantro for added freshness.

Serving advice

Serve the Pembrokeshire Seafood Cancacho hot, with the salsa on the side. Accompany it with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

Arrange the grilled seafood skewers on a platter, garnished with fresh herbs. Place the salsa in a separate bowl and serve alongside the Cancacho. The vibrant colors of the seafood and salsa will create an enticing presentation.