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Cuttlefish and calamari are close companions of la planchas. The heat of the hotplate sucks out some of the juice in the seafood and partially steams the flesh while the surface browns and caramelizes, giving both succulence and big flavour. 2 kg (4 lb 8 oz) small whole cuttlefish ½ cup parsley leaves 125 ml… Read more »
Serves 12 1 X 1.5 kg (3 lb 5 oz) free-range chicken 150 ml (5 fl oz) extra virgin olive oil 650 g (1 lb 7 oz) cleaned calamari, cu into 3 clm (1 ¼ inch) squares Sea Salt and freshly ground black pepper 1 kg (2 lb 4 oz) brown onions, rouhly chopped (about… Read more »