Calamari a la Plancha Recipe
This Spanish-inspired calamari dish is a little on the spicy side and loaded with flavor with the addition of fresh garlic and parsley.
- Serves: 4 persons
- 1pound cleaned fresh calamari, cut into 1- to 1 1/2-inch-thick rings and tentacles if included with the squid
- Kosher salt
- ¼cup olive oil
- 1 ½tablespoons chopped garlic (3 to 5 cloves)
- 1tablespoon chopped fresh flat-leaf parsley
- ⅛teaspoon hot red pepper flakes
- ¼cup extra-virgin olive oil
- Sea salt, for garnish
- 4lemon wedges (for garnish)
Step 1Put 2 large sauté pans (cast iron if possible) over high heat for 3 to 4 minutes, or until very hot.
Step 2Pat the calamari dry with paper towels and then season lightly with salt.
Step 3Put 2 tablespoons of the olive oil in one of the pans and cook the calamari for about 4 minutes, or until it releases its liquid.
Step 4Put the remaining 2 tablespoons of olive oil in the other pan and then remove the pan from the heat and hold it, at an angle, near the pan with the calamari. Lift the calamari from the first pan with a slotted spoon and transfer to the second pan, leaving the juices in the first pan.
Step 5Return the second pan to the heat and add the garlic and tentacles. Cook until the calamari is nicely browned. Add the parsley and pepper flakes, stir, and remove the pan from the heat.
Step 6Divide the calamari among 4 serving plates, drizzle with extra-virgin olive oil , and garnish each plate with sea salt and a lemon wedge. Reprinted with permission from The Barcelona Cookbook: A Celebration of Food, Wine, and Life by Sasa Mahr-Batum and Andy Pforzheimer (Andrews McMeel 2009).