How to make Chipirones a la Plancha:
Place the squid bodies in a bowl with the garlic and olive oil.
Turn to coat. Leave a few hours or overnight.
Heat la plancha to very hot. Drop the squid bodies onto the surface.
Allow to sizzle and sputter for 2 or 3 minutes.
Turn to cook the other side.
Scatter with chopped parsley and pour over any collected juices.
Season with pepper and drizzle with lemon juice and a little olive oil.
Ingredients for Chipirones a la Plancha:
For 6 persons:
- 6 small squid, about 10-12cm in body length, cleaned
- 6 garlic clove, sliced
- 3 tbsp olive oil
- chopped parsley
- black pepper
- lemon juice