Florian from Begur made me this dish with his catch of the day. He put the calamari on the plancha, and I remember we just sat in his garden on that glorious spring day and ate the lot! Such wonderful hospitality. The picture opposite is of Florian’s recipe – it tasted as incredible as it looks!
I’ve added a few more ingredients here and I think they’re a match made in heaven.— José Pizarro, author of Catalonia
- 4 small fresh squid, cleaned and cut into large strips
- 3 1/2 fl oz olive oil
- 1 garlic clove, bashed
- Few sprigs of thyme or rosemary
- Flaky sea salt
- Extra virgin olive oil to drizzle
- Lemon wedges to serve
Put the squid in a container with the oil, garlic and herbs and leave to marinate for a few hours.
Heat a plancha or heavy-based pan to very hot. Cook the squid for 1–2 minutes each side until curled up and golden.
Season with sea salt and serve with a drizzle of extra virgin olive oil and lemon wedges to squeeze over.
Recipes excerpted with permission from Catalonia: Recipes from Barcelona and Beyond by : José Pizarro (Hardie Grant Books, 2017)