Calamari a la Plancha

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Calamares A La Plancha - Calamari Recipe


5 calamari tubes (size 6-8 per lb.),
2 Tbsp. panko breadcrumbs,
2 Tbsp. vegetable oil,
1 tsp. minced garlic,
1/2 tsp. salt,
1 pinch dry chili flakes,
1/4 lemon, juiced,
1 pinch white pepper,
a pinch of dried sage and oregano.


1. In a small mixing bowl mix all the ingredients except the calamari; Wash the calamari tubes, check them thoroughly for any remaining pieces of the spine bone inside of them, and with a sharp knife make small slits throughout the tubes.

2. Mix the calamari tubes with the prepared seasoning marinade and let it sit for 5 minutes.

3. In the meantime, heat a 10-inch cast iron pan to high temperature, grease it with oil and place the calamari neatly in it. Cook each side for only about 25-30 seconds, until the breadcrumbs are golden brown, and then turn the calamari on the other side.

4. Serve the calamari over chopped lettuce with a wedge of lemon. The breadcrumbs in this recipe are not intended to bread the calamari tubes, they are used for the nice smell and flavor of toasted bread they give to the calamari, and for a little crunch. This calamari recipe is called Calamares A La Plancha because of the cooking method, over a very hot metal plate.

Calamari is the culinary name for squid. The name comes from the Italian word for squid. Calamari is a very popular food in all Mediterranean countries where it is often fried, grilled or stuffed. Calamari should either cooked at high temperature for a short time, or cooked at a low temperature for long time to be most tender.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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