Tapas (Calamari a la plancha with candied tomatoes)

Serves 4 people
Cooking time: 5 minutes

Ingredients

2 cloves of garlic

About 1-lb (500 g) small calamari

12 pieces of candied tomato petals

3 Tbsp Olive oil

Flat parsley

Fine salt

Espelette pepper

Wine suggestion: Cava

Share my bubbles with that sunny plate!

Preparation

Cut the calamari into not too thin slices and dry them well.

Cut the candied tomato petals into small cubes.

Peel and degerm the garlic and chop it finely.

Wash, remove the leaves and finely chop the parsley.

Season the calamari with 5 cl of olive oil, fine salt and Espelette pepper.

On a very hot (smoking) plancha, put a drizzle of olive oil and distribute the calamari.

When they are golden, turn them over.

Add the candied tomatoes and then the garlic and parsley, mix for 1 minute and remove immediately.

Serve immediately.

Please note: this recipe can be made very well in a cast iron or stainless steel frying pan

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Monastrell Organic
Shiraz Grenache Viognier
Nero d’Avola
Cava

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