Calamari à la Plancha


Ingredients

250 g calamari (patagonian heads & tubes)
2 lemon slices
¼ cup (12 Teaspoons) white wine
1 tbsp (3 Teaspoons) butter
¼ cup (12 Teaspoons) parsley (fresh, chopped)
Paste
1½ tsp cajun spice mix
½ tsp smoked paprika
2 tsp dried parsley
2 tsp dried origanum
2 tbsp (6 Teaspoons) butter
½ tsp salt
¼ tsp pepper
2 tbsp (6 Teaspoons) olive oil

Method

  1. You need baby calamari, sometimes called Patagonian Calamari or Falkland Calamari.
  2. Wash the calamari in cold water.
  3. Dry the calamari
  4. Cut the tubes in half
  5. Mix the paste ingredients together in a large bowl.
  6. Coat the calamari in the paste.
  7. Heat a thin based skillet on high heat. Do not add oil to the pan.
  8. When the smoke comes off the skillet, add the calamari. Spread them out so that each piece touches the bottom.
  9. Leave undisturbed for around 30 seconds until nicely charred.
  10. Flip each piece over and fry for another 30 seconds. Each piece should be charred and caramelized.
  11. Add the freshly chopped parsley and swirl around.
  12. Add a little butter to the pan and swirl around. Flip the calamari and continue to fry for another 30 seconds or until each piece is charred - but not burnt.
  13. Plate the calamari.
  14. In the pan, add the white wine and deglaze. Boil for a few minutes to reduce by half.
  15. Add a little butter off the heat and melt into the wine.
  16. Drizzle the sauce over the plated calamari.
  17. Serve with lemon slices.