Best 2 Calamares A La Plancha Recipes
In the realm of seafood delicacies, few dishes can rival the allure of calamari. Originating from the Mediterranean, calamari—or squid—has captivated taste buds for centuries with its tender texture and subtly briny flavor. Our culinary journey takes us to the vibrant shores of Spain, where we will explore the art of preparing calamari a la plancha, a traditional dish that showcases the natural goodness of this marine delicacy.
This delectable dish presents calamari in its purest form, grilled to perfection on a hot griddle or plancha. The simplicity of the preparation allows the inherent flavors of the squid to shine, complemented by a drizzle of olive oil, a sprinkle of sea salt, and a squeeze of lemon juice. The result is a tantalizing symphony of textures and tastes that will transport you to the sun-kissed shores of the Mediterranean.
Our exploration of calamari a la plancha extends beyond the classic recipe, venturing into a world of culinary creativity. We present variations that infuse this timeless dish with a burst of flavors, from the zesty kick of chili and garlic to the aromatic embrace of herbs like thyme and rosemary.
For those seeking a more substantial meal, we offer a hearty rendition of calamari a la plancha served atop a bed of aromatic rice, infused with the essence of saffron and the vibrant colors of bell peppers. And for those with a penchant for culinary adventure, we present a tantalizing fusion of calamari a la plancha with Asian influences, featuring a marinade of soy sauce, ginger, and sesame oil.
Whether you prefer the simplicity of the classic recipe or are enticed by the allure of innovative culinary creations, our collection of calamari a la plancha recipes promises an unforgettable gastronomic experience. Prepare to embark on a journey that celebrates the versatility and deliciousness of this Mediterranean treasure.
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
RAZOR CLAMS A LA PLANCHA
Another of my new recipes. Always wondered what to do with those long odd-looking creatures on the fish counter, and now I know. Very simple and very tasty as a starter or tapa. The first time I cooked this, I used quite small clams (about 10mm wide) and it was fabulous. The second time, I could only get larger clams (about 20mm wide) and I found these a bit gritty - maybe I didn't soak them for long enough before cooking? I'd go for the smaller ones every time now!
Provided by Snowbunny Andorra
Categories European
Time 4m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat a griddle until very hot.
- Add a little olive oil and a single layer of clams, hinge-side down.
- Once the clams have opened fully, turn them over so the meat is in contact with the griddle. (I find that some of the clams will fall out of the shells, so I remove the shells to the serving plate, giving me more room on the griddle).
- Heat for 1 minute, until lightly browned.
- Arrange on a warmed serving plate, drizzle on a little more oil and any juices remaining on the griddle.
- Repeat for any remaining clams.
- Serve with lemon wedges if desired.
Nutrition Facts : Calories 255.3, Fat 22.4, SaturatedFat 3.1, Cholesterol 29.6, Sodium 49.1, Carbohydrate 2.2, Protein 11.1
Tips:
- To ensure tender and flavorful calamari, choose fresh squid with a firm texture and bright, iridescent skin.
- Clean the squid thoroughly, removing the head, tentacles, and ink sac. Score the body in a criss-cross pattern to help the marinade penetrate.
- Use a flavorful marinade to enhance the taste of the calamari. A simple mixture of olive oil, garlic, lemon juice, herbs, and spices can work wonders.
- Cook the calamari over high heat to quickly sear the exterior and prevent it from becoming tough. A hot grill or griddle is ideal for this purpose.
- Cook the calamari for a short time, just until it turns opaque and slightly charred. Overcooking will make it tough and rubbery.
- Serve the calamari immediately, garnished with fresh herbs, lemon wedges, and a drizzle of olive oil.
Conclusion:
Calamari a la plancha is a delicious and versatile dish that can be enjoyed as an appetizer or main course. With its tender texture, savory flavors, and beautiful presentation, it is sure to impress your guests. Whether you choose to grill, fry, or bake your calamari, be sure to follow these tips for the best results. Experiment with different marinades and cooking methods to find your favorite way to prepare this delightful seafood dish.
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