CALAMARES A LA PLANCHA
This dish of small, whole squids is a classic tapa from Andalucia (southern Spain). You could substitute squid rings or even small, white fish that have been butterflied. Although it's usually cooked on a hot, flat griddle (plancha), this recipe uses a frying pan.
Provided by Artichoke gal
Categories Spanish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
- Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
- Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
- Serve squid very hot, drizzled with the parsley-garlic mixture.
Nutrition Facts : Calories 285.5, Fat 21.8, SaturatedFat 3.2, Cholesterol 264.2, Sodium 52, Carbohydrate 3.9, Fiber 0.1, Protein 17.8
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