Calamari a la Plancha

Shrimps and calamari rings cooked on iron cast pan
Shrimp and calamari rings fcafotodigital / Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
575 Calories
39g Fat
46g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 575
% Daily Value*
Total Fat 39g 50%
Saturated Fat 5g 24%
Cholesterol 152mg 51%
Sodium 429mg 19%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 16g
Vitamin C 96mg 479%
Calcium 80mg 6%
Iron 3mg 19%
Potassium 459mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Spanish-inspired calamari dish is deliciously spicy side, infused with the flavors of fresh garlic and parsley. Don't be shy with the seasonings—this dish is meant to be bold.

Ingredients

  • 1 pound fresh calamari, cleaned, cut into 1- to 1 1/2-inch-thick rings and tentacles if included with the squid

  • Kosher salt, to taste

  • 1/4 cup olive oil

  • 1 1/2 tablespoons chopped garlic, from 3 to 5 cloves

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1/8 teaspoon hot red pepper flakes

  • 1/4 cup extra-virgin olive oil

  • Sea salt, for garnish

  • 4 lemon wedges, for garnish

Steps to Make It

  1. Put 2 large sauté pans (cast iron if possible) over high heat for 3 to 4 minutes, or until very hot.

  2. Pat the calamari dry with paper towels and then season lightly with salt.

  3. Put 2 tablespoons of the olive oil in one of the pans and cook the calamari for about 4 minutes, or until it releases its liquid.

  4. 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 transfer to the second pan, leaving the juices in the first pan.

  5. 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.

  6. Divide the calamari among 4 serving plates, drizzle with extra-virgin olive oil, and garnish each plate with sea salt and a lemon wedge.

Reprinted with permission from The Barcelona Cookbook: A Celebration of Food, Wine, and Life by Sasa Mahr-Batum and Andy Pforzheimer (Andrews McMeel 2009).