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Spanish knives - seafood oven

- Number of people: 4

- Preparation time: 20 minutes

- Cooking time : 5 minutes

- Necessary accessories : rosette, plancha


- 24 knives

- 100 g chorizo

- 3 cloves of garlic

- 3 tablespoons of olive oil

- 3 sprigs of flat parsley

- About ten cherry tomatoes

- salt and pepper


Rinse the knives under fresh water then soak them in a large bowl of cold water for 2 hours.

Peel and chop the garlic cloves and chop the parsley leaves. Mix the olive oil with the garlic and parsley.

Cut the chorizo into small cubes and cut the tomatoes in half.

Heat the Augoust outdoor grill to 220°C with the rosette and the plancha.

Mix the olive oil mixture with the knives and place them on the griddle. Leave to cook for a few moments until the knives open slightly.

Add the chorizo and tomatoes, mix briefly and cook for a few moments until the knives open.

Season with salt and pepper. Serve immediately.


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