Due to its tradition, history and geographical location, Seville is, so to speak, a true inland sea port where many seafood dishes are always welcomed by the Sevillians. This is the case with the much sought-after tapa: the grilled squid, chipirón plancha, whose name already indicates the simple and natural way to prepare this already tasty small dish, accompanied by a light salad.
Clean the squid.
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Make some superficial cuts to the squid.
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Heat the grill.
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Grind some garlic, a sprig of parsley and a little salt (to taste), and mix the mixture with a few teaspoons of oil.
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Turn the squid in the sauce before putting them on the grill. Turn them back and forth for a few minutes on each side.
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Serve with slices of tomato and bathe them with the sauce.
- Chipirones (small squids)
- Olive oil
- Garlic
- Parsley
- Tomatoes
- Salt