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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  small squid
• 6  tablespoons extra virgin olive oil, divided
• 3  tablespoons Italian parsley, finely minced
• 1  garlic clove, finely minced
•  salt
•  fresh ground pepper

Directions

1. Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
2. Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
3. 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.
4. Serve squid very hot, drizzled with the parsley-garlic mixture.