Calamari a la Plancha

Adapted recipe by Leitesculinaria Original recipe by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody from The Barcelona Cookbook

Calamari a la Plancha

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • 1

    pound cleaned fresh calamari, cut into 1- to 1½-inch-thick rings, and tentacles, if included with the squid

  • Kosher salt

  • ¼

    cup olive oil

  • tablespoons chopped garlic, 3 to 5 cloves

  • 1

    tablespoon chopped fresh flat-leaf parsley

  • teaspoon hot red pepper flakes

  • ¼

    cup extra-virgin olive oil

  • Sea salt, for garnish

  • 4

    lemon wedges, for garnish


Put 2 large saute pans (cast iron if possible) over high heat until very hot, about 3 to 4 minute. Pat the calamari dry with paper towels and then season tjem lightly with salt. Pour 2 tablespoons of the olive oil in one of the pans and sear the calamari until it releases its liquid, about 4 minutes. 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. 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. Divide the calamari among 4 serving plates, drizzle with extra-virgin olive oil, and garnish each plate with sea salt and a lemon wedge.


Facebook Conversations