Calamari à la Plancha
User Reviews
5
Calamari à la Plancha
Description
This recipe calls for fresh calamari cut into uniform rings and tentacles, patted dry and lightly salted. Cooking takes place on two very hot sauté pans heated to around 450°F, mimicking the traditional Spanish plancha, or flat metal plate, that distributes heat evenly in a circular pattern for quick searing without extra fat.
The calamari is first seared in olive oil until it releases liquid, then transferred to a second pan with remaining oil, garlic, parsley, and red pepper flakes added. The short cooking time and intense heat create a golden, lightly caramelized exterior with tender insides. The finishing drizzle of extra-virgin olive oil and a sprinkle of sea salt enhance the texture and brightness.
The dish is traditionally garnished with lemon wedges for adding fresh acidity at serving. Calamari à la Plancha showcases a minimalist approach where the cooking technique highlights the natural flavor and texture of the squid, complemented by simple aromatics and seasoning.
A plancha is ideal for quickly cooking proteins or vegetables to achieve a richly caramelized crust without excess oil. Its intense heat and quick cooking preserve juiciness and add complex browning.
Ingredients
- 1 pound calamari cut into 1- to 1 1/2-inch-thick (25-to-40-mm) rings, and tentacles, if included with the squid, cleaned fresh
- kosher salt
- 1/4 cup olive oil
- 1 1/2 tablespoons garlic 3 to 5 cloves, chopped
- 1 tablespoon parsley flat-leaf; chopped
- 1/8 teaspoon red pepper flakes hot
- 1/4 cup extra-virgin olive oil
- salt for garnish, sea salt
- 4 lemon for garnish, wedges
Instructions
- Put 2 large saute pans (cast iron if possible) over high heat until very hot, about 3 to 4 minutes.
- Pat the calamari dry with paper towels and then season them lightly with salt.
- Pour 2 tablespoons of the olive oil in one of the pans and sear the calamari until it releases its liquid, about 4 minutes.
- Put 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 move to the second pan, leaving the juices in the first pan.
- Return 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.
- Divide the calamari among 4 serving plates, drizzle with extra-virgin olive oil, and garnish each plate with sea salt and a lemon wedge.
Notes
- Using a plancha or very hot cast iron pans ensures rapid searing, giving the calamari a golden crust and tender interior.
- Drizzle extra-virgin olive oil and garnish with sea salt and lemon wedges just before serving for a fresh, bright finish.
- This cooking method is excellent for other proteins and vegetables that benefit from fast, high-heat caramelization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1portion, ~4 ounces | |
| Calories | 242kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 264mg | 88% |
| Sodium | 333mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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