Calamares a La Plancha Recipe 

This dish of small, whole squids is a classic tapa from Andalucia. 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.
 
30 min | 20 min prep | SERVES 4 1  lb small squid 
6  tablespoons extra-virgin olive oil, divided 
3  tablespoons Italian parsley, finely minced 
1  garlic clove, finely minced 
sea salt 
fresh ground pepper 
fresh squeezed lemon

Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
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.
Serve squid very hot, drizzled with the parsley-garlic mixture and lemon.

Serve with a very cold glass of Fino Paquiro or La Caletera Manzanilla!