Calamares a la plancha
A simple Spanish-style dish of squid rings seared on a hot griddle and tossed with a garlic, parsley, and chili olive oil, finished with fresh lemon.
What you need
How Maurice does it
- 1
Clean the squid and slice the bodies into thin rings.
- 2
Finely chop the parsley, crush and finely chop the garlic, and finely slice the green chili.
- 3
In a glass or small bowl, combine the chopped parsley, garlic, chili, and olive oil. Stir well.
- 4
Heat a large griddle or frying pan over high heat (or over a fire pit) and add a little olive oil.
- 5
Place the squid rings on the hot griddle and sear for 1–2 minutes per side until lightly golden.
- 6
Pour the herb and oil mixture over the calamari and stir with a spatula. Let it simmer for another 1–2 minutes.
- 7
Squeeze fresh lemon juice over the calamari and stir again.
- 8
Transfer the cooked calamari to a serving board or plate. Sprinkle with extra chopped herbs and squeeze more lemon juice on top.
- 9
Serve immediately as a snack or starter.
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