Teresa's Recipes
Chipirones a La Plancha
Chipirones a La Plancha is a beloved Spanish dish showcasing the delicate flavors of grilled baby squid. Traditionally enjoyed along the coastal regions of Spain, this dish captures the essence of Mediterranean cuisine with its simplicity and focus on fresh ingredients. The squid is lightly seasoned with sea salt and drizzled with extra virgin olive oil, then quickly seared to perfection on a hot grill. Serve with zesty lemon wedges to brighten the flavors, making it an ideal appetizer or a light main course.
Ingredients
- 1 pound, cleaned Baby squid
- 3 tablespoons, plus more for drizzling Extra virgin olive oil
- 1 teaspoon, or to taste Sea salt
- 2, for serving Lemon wedges
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Seafood
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Calories: 180
- Fat: 10g
- Carbs: 1g
- Protein: 20g
- Sodium: 350mg
- Sugar: 0g
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.