Chipirones a la Plancha with Salsa Verde
---
Tinned seafood can come in quite handy when you'd like to make an incarnation of a typical tapa from Spain. Have a jar of salsa verde, as well? Then all it'll take is a few minutes heating up a grill pan and you'll be on your way to establishing an at-home tapas bar that will be revered by family and friends.
Chipirones a la Plancha with Salsa Verde
Total Time: However many minutes it takes to achieve the browning you seek for the squid.
Servings: You'll get six to eight squid per tin, and you should figure all of your seafood-loving guests will enjoy one, then several more because that first one was so good, so adjust quantities accordingly.
Ingredients
- Donostia Foods Small Squid in Olive Oil (Chipirones Rellenos)
- Salsa Verde
- fresh lemon, a squeeze
Directions
1. Open a tin of small squid and warm the olive oil from said tin in a grill pan. Beware of splatter.
2. Once heated, add the squid, turning occasionally to achieve that desired browning. Again, the threat of oil splatter here is high. Aprons and other protective measures are recommended, particularly if you're making this just before the arrival of guests. No need for that additional stress of having to quickly change into a new outfit. Unless you thrive under such pressure.
3. At the very end of the chipirones browning experience, add a bit of the salsa verde to the pan to get it nice and warm before plating. All it'll take is a moment or two.
4. Enjoy with a well-chilled white wine.
---
For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.
+About
One afternoon not that long ago, A.J. Weiss was sitting in a cafe, tapping his pen on an empty note pad, and staring out the window. The prior accumulated years of adventure, heartbreak, and common drudgery had all amounted to this, a particular moment, for reasons both unknown and fairly straightforward. The most straightforward being that he worked at Blue Planet Foods, Ltd., importer of high-quality food products and ingredients, and that he had set forth to complete the task of conjuring a suitable name for the company's new Spanish specialty food brand. After a certain amount of consideration and voluminous list-making, Donostia Foods came to be.
What was the inspiration for this (superb) brand name? Donostia-San Sebastián, a small coastal city in Basque Country in northern Spain, renowned for its restaurants, gastronomic societies, and culinary traditions. A place where locals and visitors alike wander the cobblestones of the old town in the warm evening light, drifting amongst the pintxo bars to sample unparalleled small-bites accompanied by the effervescent local wine, txakoli, and sharing in the laughter that becomes the fondest of memories; a place that exudes good food, good drinks, and a general sense of revelry. All of which is quite enjoyable.
With Donostia Foods we hope to introduce more people in the United States to the gastronomic pleasures of Donostia-San Sebastián and Spain as a whole, with a continually expanding product line of the best examples of the best products we can find and with the conviviality of the place itself.
Thank you for your interest in Donostia Foods, and if there's anything we can do for you, please contact us.
A.J. Weiss in the village of Espelette in Basque Country.
