“This dish of small, whole squids is a classic tapa from Andalucia (southern Spain). You could substitute squid rings or even small, white fish that have been butterflied. Although it's usually cooked on a hot, flat griddle (plancha), this recipe uses a frying pan.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
  2. Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
  3. Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
  4. Serve squid very hot, drizzled with the parsley-garlic mixture.

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