Go Back
+ servings

Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito

Total Time 20 minutes
Servings 2


  • Red pepper Sofrito
  • Sea salt
  • 1/2 pound calamari cut into 1-inch pieces
  • 1/2 pound large peeled and deveined shrimp tails removed
  • Twelve 6-inch bamboo skewers


  • Meanwhile, pat the seafood dry with paper towels and thread the squid onto the skewers, 3 pieces per, and the shrimp 2 or 3 per skewer, depending on the size of your shrimp.
  • Heat an indoor grill pan or large cast iron skillet until very hot. Season the seafood with salt and grill until nicely charred, opaque, and tender, about 2 minutes per side for the shrimp, 3 minutes per side for the squid. Remove to a platter and drizzle with the red pepper mixture. Serve immediately.


Serving: 2g