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Calamares a la Plancha

Serves 4 Entree gluten-free, dairy-free, seafood, Fish

Calamares a la Plancha

Calamares a la Plancha is an Argentinian dish that brings the sea to your plate with sizzling simplicity. Originating from coastal regions, this dish is a favorite at weekend gatherings and seaside asados, where fresh seafood is celebrated under the open sky. The preparation is straightforward yet requires a watchful eye, as the squid must be seared on a plancha, a flat, hot griddle that imparts a distinctive char without sacrificing tenderness.

The result is a delightful play of textures and flavors. The squid remains tender, contrasted by the slight crisp of the garlic slices. Olive oil lends richness, while a sprinkle of parsley and salt completes the dish. Each bite embodies the essence of the ocean, making it a memorable centerpiece for any casual Argentine meal.

Ingredients

  • 800 g (1.8 lb)squid, cleaned and scored
  • 4garlic cloves, sliced
  • 4 tbspolive oil
  • parsley — chopped
  • to tastesalt

Method

  1. Place a large plancha or a heavy skillet over high heat. Allow it to heat up until it is very hot, almost smoking. This high temperature is crucial to achieve a quick sear that locks in the squid's moisture, keeping it tender.
  2. While the plancha is heating, pat the 800 g (1.8 lb) of cleaned and scored squid dry with paper towels. Drizzle 2 tablespoons of olive oil over the squid and rub it in to coat evenly. This oil will help prevent the squid from sticking and promote even browning.
  3. Once the plancha is hot, carefully place the squid on it in a single layer. Do not overcrowd the pan; work in batches if necessary. Sear the squid for a few minutes until it turns just opaque and develops a golden crust. The squid should be firm but still tender to the touch.
  4. As the squid nears doneness, add 4 sliced garlic cloves to the plancha. Stir them around quickly in the remaining 2 tablespoons of olive oil, allowing them to release their aroma without burning. This step should take less than a minute, as the residual heat will cook the garlic gently.
  5. Remove the squid and garlic from the plancha and transfer them to a serving platter. Immediately sprinkle chopped parsley over the top and season with salt to taste. The parsley adds freshness, while the salt enhances the natural flavors of the squid.
  6. Serve the calamares a la plancha with optional lemon wedges on the side. The acidity of the lemon can brighten the dish, but it's entirely up to your preference. Enjoy your squid while it's hot and tender.