These grilled baby squid with parsley and potatoes are really good. I don’t know if you knew it but in Spain people eat loads of fish. They eat a lot of cod, salmon, hake, bass, anchovies, sardines, sole, among other, and this is just counting fish, not seafood as a whole, which they also eat a lot of, just cooked differently than in Mexico.Jump to Recipe
One of the first things I noticed when I got here was that they eat their fish cooked. And although it seems obvious, in Mexico, and many of latin american countries, I dare to say, a seafood is eaten raw, or if they cook it they eat it once is cold. In the north of Mexico at least we eat our oysters, shrimps, scallops and some fish, marinated, of course, in lime juice, with some cucumber, onion, chile, hot sauces, salt and pepper. My mouth is watering just writing this, because if there is something I miss is chile, having a hot sauce to spice up a lot of dishes.
Baby squid (for not spanish people), or “chipirones” as they call them here in Spain spanish, are just another type of squid, some people actually call them calamari, either way, they are really similar to the usual squid. I first are “chipirones” here, and I have to admit there was a time I wanted to eat them almost everyday.
A dish I was really amazed with is the “pulpo a la gallega”, which is grilled octopus, with some paprika on top, salt and a drizzle of a good olive oil, it is so good, and completely different from the ways I had previously eaten octopus in Mexico, with “chile”!
This baby squid recipe is a classic here, and is now one of my favorite dishes. On thing to note is that scalding the squid makes it so that it does not turn out chewy once done, which we don’t want when eating squid.
If you like this recipe, you have to go see pur spicy chicken salad.
Grilled squid with parsley and potatoes
- 12 clean squids fresh or frozen
- 7 garlic cloves chopped
- 4 tbsp parsley chopped, or dry parsley
- 4 potatos medium sized
- Salt and black pepper to taste
- Olive oil needed amount
- Cut the potatos in thin slices.
- Heat two separate pans to medium high and put some olive oil, one for the potatoes and the other one for the squids. Place the squids on one of the pans to cook, sprinkle the salt and pepper. Cook them until they turn golden brown, they take them out and set them aside.
- On the other pan, place the potato slices, add salt and pepper and cover with a lid, this is to help them cook faster and softer, which is what we want. Leave them cooking.
- Now, where you have previously cooked the squids, place the chopped garlic and parsley with some more oil, and cook for about 1 or 2 minutes, then turn off the heat.
- Take off the lid of the potatoes pan and keep on cooking them until they turn golden brown and are soft, then take off the heat.
- Place half of the potatoes in one plate, and the rest on the second plate, then put half of the squids on top and the rest on the other plate and put some parsley garlic mixture on top, and maybe some more olive oil.