• 8 medium scallops
  • 8 cubes of monkfish
  • 12 whole pieces of Aoste Chorizo Tapas
  • 10tsp of olive oil
  • 4 wooden skewers
  • 1 pinch of garlic salt
  • 1 pinch of dry chilli
  • 1 lemon
  • Soak the skewers in water for at least 20 minutes. Slide one Aoste Chorizo Tapas on to a skewer followed by a scallop then by one monkfish cube. Repeat for all the skewers - finishing each with a chorizo ball to secure the fish.
  • Take a long tray and add oil, lemon juice, dry chilli and garlic salt. Roll the fish and chorizo skewers in marinade then cook on a hot BBQ or grill, 2 minutes on each side. Serve with salad and baked potato.