Grilled Balmain Bugs Catalana Recipe – Australian Special
Experience the exquisite taste of Balmain bugs, a prized Australian crustacean, grilled to perfection and topped with a vibrant Catalan-style salsa. This dish combines the sweetness of the bugs with the tanginess of tomatoes, red onion, and herbs, creating a harmonious blend of Mediterranean flavours. Perfect for special occasions or a refined dinner at home, this recipe brings seafood elegance to your table.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Grilled Balmain Bugs:
- 4 Balmain bugs (about 500g or 1 lb each), split in half lengthwise
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges (for serving)
For the Catalan Topping:
- 2 ripe tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- Salt and black pepper, to taste
How to make Grilled Balmain Bugs Catalana:
Prepare the Balmain Bugs: Preheat your grill to medium-high heat.
Rinse the Balmain bugs under cold water and pat them dry with paper towels.
In a small bowl, combine the olive oil, minced garlic, smoked paprika, sea salt, and black pepper.
Brush the cut sides of the Balmain bugs with the olive oil mixture.
Grill the Balmain Bugs: Place the Balmain bugs cut-side down on the grill. Grill for about 5-7 minutes, or until the shell turns opaque and the meat is cooked through.
Flip the bugs and grill for an additional 3-5 minutes, basting with any remaining marinade and checking for doneness. The meat should be firm and opaque.
Prepare the Catalan Topping: While the Balmain bugs are grilling, prepare the Catalan topping. In a mixing bowl, combine the chopped tomatoes, red onion, red bell pepper, parsley, and basil.
Add the sherry vinegar, extra-virgin olive oil, minced garlic, and season with salt and black pepper to taste. Mix well to combine.
Serve: Remove the Balmain bugs from the grill and arrange them on a serving platter.
Spoon the Catalan topping generously over the grilled Balmain bugs.
Serve immediately with lemon wedges on the side for squeezing over the top.
Recipe Notes:
Grilling Tips: Ensure the grill is preheated to medium-high heat before placing the Balmain bugs cut-side down. Grill for about 5-7 minutes until the shell turns opaque and the meat is cooked through. Flip and grill for an additional 3-5 minutes, basting with any remaining marinade.
Salsa Preparation: While the bugs are grilling, prepare the Catalan topping by combining chopped tomatoes, red onion, red bell pepper, parsley, basil, sherry vinegar, extra-virgin olive oil, and minced garlic. Season with salt and black pepper to taste.
Ingredient Substitutions: If Balmain bugs are unavailable, you can substitute with other shellfish like Moreton Bay bugs or lobster tails. For a vegetarian version, consider using grilled vegetables like zucchini and eggplant.
Serving Suggestions: Serve the grilled Balmain bugs topped with the Catalan salsa and accompanied by lemon wedges. This dish pairs well with a crisp white wine or a light rosé.
Wine Pairing: A Sauvignon Blanc or a dry Rosé complements the freshness of the seafood and the tanginess of the salsa.
