Recipe by Artichoke gal
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.
Top Review by kiwidutch
Wonderful ! Dh made these and was at first sceptical of how much flavour there would really be since calamari are not know for any taste of their own... to his surprise and pleasure there was bucketloads .. ok he did add more garlic, but that's standard in this house LOL. he's made this 3 times now and since I don't eat squid / calamari he's very happy to keep some in the freezer for when I'm having just a salad or leftovers or something else. Please see my rating system: 5 excellent stars for surprising DH with a recipe that he didn't expect much from, but which delivered more than the sum of it's parts. Thanks! (Recipe made for Pick A Chef Spring 2008)
- 1 lb small squid
- 6 tablespoons extra virgin olive oil, divided
- 3 tablespoons Italian parsley, finely minced
- 1 garlic clove, finely minced
- fresh ground pepper
Directions See How It's Made
- 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.