Seafood Discada

About this recipe

Seafood discada is the coastal version of the northern Mexican disc cooker classic: instead of meats, prawns, octopus, scallops and clams are sautéed on the plough disc with chorizo, chilli, onion and beer. The result is a spectacular seafood feast served in flour tortillas.

1. 1

   Prepare the seafood: peel the prawns, cut the octopus into 3 cm pieces, open the clams, separate the scallops.

   💡 Pat the seafood thoroughly dry with kitchen paper so it browns rather than steams.

2. 2

   Heat the disc or a large cast-iron pan over very high heat until it smokes. Add the oil and chopped chorizo, fry for 3 minutes.

   💡 The chorizo provides the fat and flavour base for everything else.

3. 3

   Add the sliced onion and chilli strips. Stir-fry for 3 minutes over high heat.

4. 4

   Add the octopus and scallops (the ones that take longest). Stir-fry for 5 minutes, stirring constantly.

5. 5

   Add the prawns and clams. Pour in the beer and chipotle chilli. Cover for 3 minutes until the prawns are pink and the clams have opened.

   💡 Discard any clams that don't open.

6. 6

   Adjust seasoning, add lime juice and chopped coriander. Serve immediately on the disc with flour tortillas.

   💡 Discada waits for no one: it must be eaten straight away.