Grilled seafood skewers with garlic, chili, and parsley — a Basque beach tradition.
Txipi txapa are skewers of mixed seafood — shrimp, squid, scallops — grilled over coals until charred, then finished with a drizzle of garlic-chili oil and fresh parsley. The name refers to the sizzle and snap of seafood hitting the grill.
Serves 4
Alternately thread shrimp, squid, and scallops onto 8 soaked skewers, about 3 pieces each.
Lightly brush with olive oil and season with salt and pepper.
Grill over high heat 4–5 minutes per side until seafood is opaque and charred at the edges.
Warm olive oil with garlic and chili flakes. Drizzle over grilled skewers and top with fresh parsley.
Don't overcook — seafood goes from perfect to rubbery in seconds.
Soak wooden skewers at least 30 minutes.
Char is flavor — don't be timid with heat.
Add green pepper between seafood
Serve with lemon aioli
Use only shrimp if preferred
Best eaten immediately after grilling. Leftovers can be eaten cold.
Txipi txapa is part of Basque beach culture, where grilling seafood at seaside restaurants is a cherished tradition. The dish celebrates the freshness of the daily catch.
Yes, but charcoal gives better flavor. Get the heat as high as possible.
No — seasoning it just before grilling keeps the delicate flavors clean.
Per serving · 4 servings total
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