Genial: hervir mariscos a la plancha

How brilliant is it to make a seafood boil on the griddle? It has all the ingredients you' expect from a real American seafood boil. But on the griddle!

Because let's be honest: you're not going to make a seafood boil like this on a weekday. So anyone who suddenly craves a serving of well-seasoned shrimp, corn on the cob, and potatoes on a random workday should just get started with the griddle seafood boil.

It still has all the flavors and ingredients. The only difference is that you prepare everything in the griddle. That also means less washing up, less hassle, and at least as much flavor. We keep proving time and time again that comfort food is more than a frozen pizza.

Because the seafood boil goes from the griddle into the oven, you also get a smoky flavor, just like you've come to expect from oven dishes. The potatoes get a crispy edge, the corn is slightly charred, and the shrimp remain juicy.

By the way, you don't add those right away. The potatoes take longer to cook and go into the oven first, along with the corn. After an hour, you add the shrimp, and you have a special meal.

Make a seafood boil on the griddle

• Preheat the oven to 220 degrees.
• Add melted butter to the baking sheet and add the potatoes, corn, lemons, Old Bay seasoning, and garlic. Stir well. Pour a splash of water into the baking sheet and cover with aluminum foil.
• Place the baking sheet in the oven and steam the potatoes and corn for 45 minutes. Then remove the baking sheet from the oven and remove the foil. Optionally, add the pieces of andouille (or kielbasa) and bake for 30 minutes.
• Meanwhile, peel the shrimp. Add the shrimp during the last 10 minutes and turn on the grill function if your oven has this feature.
• Sprinkle the seafood boil from the baking sheet with parsley and serve with extra lemon wedges.