Chipirones a La Plancha

Ingredients

Baby squid

1 pound, cleaned

Extra virgin olive oil

3 tablespoons, plus more for drizzling

Sea salt

1 teaspoon, or to taste

Lemon wedges

2, for serving

Fresh parsley

2 tablespoons, chopped (optional, for garnish)

Instructions

1. Begin by thoroughly cleaning the baby squid. Remove the insides, beak, and any remaining cartilage. Rinse under cold water and pat dry with paper towels.
2. In a mixing bowl, combine the cleaned squid with 3 tablespoons of extra virgin olive oil and 1 teaspoon of sea salt. Toss well to ensure the squid is evenly coated.
3. Preheat a grill or griddle pan over high heat until it is hot. If using a grill, make sure the grates are well-oiled to prevent sticking.
4. Once the grill is ready, place the squid on the hot surface. Cook for 2-3 minutes on each side, or until the squid turns opaque and develops a slight char. Avoid overcooking, as this can make the squid tough.
5. Remove the squid from the grill and let it rest for a minute. Serve hot, garnished with chopped fresh parsley if desired, and accompanied by lemon wedges to squeeze over the top.