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Le Chaudron recipe
Calamars plancha basilic
Griddled squid with basil
⏱ 15 minServes 2Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 g (14 oz)cleaned squid
3 clovesgarlic
1 tbspolive oil
1 tbspchopped basil
1 tbsplemon juice
1 pinchEspelette pepper
1 pinchfleur de sel (flaky sea salt)
- 400 g (14 oz) cleaned squid
- 3 cloves garlic
- 1 tbsp olive oil
- 1 tbsp chopped basil
- 1 tbsp lemon juice
- 1 pinch Espelette pepper
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dry the squid thoroughly so it sears rather than steams.
- Cut the bodies into 1 cm (½ in) rings, leaving any tentacles whole.
- Grate the garlic and mix it with the olive oil.
- Heat a griddle to very high (up to 250°C / 480°F); intense heat keeps squid tender.
- Quickly lay the squid on the griddle in a single layer.
- Cook for 1 minute per side, no longer, or it turns rubbery.
- For the last 30 seconds, add the garlic oil.
- Serve right away with lemon juice, chopped basil, flaky salt and Espelette pepper.
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