I’ve been wanting to put in writing a submit about cooking a la plancha for the longest time. In reality, I began it a few years in the past, solely to shelve it and pull it out once more the next 12 months, with new pictures of our household gathering for a la plancha cooking in Spain in the summertime. Then I put it apart as soon as extra, and right here we’re, the summer season of 2023, with new pictures however the identical gathering —similar folks, just a bit bit older. As a result of regardless of what number of years go by, a la plancha cooking is a given and a favourite in our summer season gatherings.
A la plancha is a kind of cooking that’s mild, flavorful, intense and customarily considered wholesome. The key is la plancha, which loosely interprets to “the griddle.” In contrast to the stainless metal 350°F griddles we use in American kitchens, the plancha is normally a lot hotter (450°F+), wooden or charcoal fired, and might be fabricated from carbon metal, cast-iron or slate. It is rather fashionable within the Mediterranean and notably in Spain, the place this model of cooking is incessantly used for making ready seafood —in coastal cities it’s usually carried out inside footsteps of the docks the place the day’s catch arrived. Due to the upper temperatures used, seafood cooks in a short time whereas nonetheless benefiting from caramelization, some charring and the amassed flavoring of the effectively seasoned cooking floor, the plancha.
Cooking a la plancha permits the freshest substances to be served in an sincere and unadorned, easy method. In reality, this submit barely comprises a recipe, as a result of the cooking methodology could be very intuitive. Or so we must always ask my brother-in-law Jorge, grasp a la plancha cook dinner, with sous-chef Jaime, who gladly steps in when wanted. At our home, a la plancha cooking is reserved for the lads.
Jorge and Jaime spend time making the fireplace to acquire the embers. This course of can take about one hour or so. They use wooden from the property —largely orange tree and different fruit timber wooden— and construct a strong hearth, which is able to burn down and devour till the wanted embers are obtained. That’s after they place the plancha on high and let it warmth up for some time. Then they begin cooking in batches, seasoning the completely different sorts of fish and seafood with scales of sea salt as they go. The seafood cooks comparatively quick, various from 2 or 3 minutes per aspect for shrimp to a bit longer for thicker fish and cuttlefish. As soon as on the platters, cuttlefish and different species of seafood can be drizzled with some spoonfuls of majado (see recipe right here) or, on the very least, some good high quality olive oil.
For probably the most half, meals is served because it comes off of the plancha, as it’s higher loved instantly.
In lots of instances, the plancha can be scraped of seafood stays and sausages and different meats can be cooked —chorizos, morcillas (blood sausages), lamb chops, rib eye. However extra on this on one other submit.
About greens
To avoid wasting on plancha area, the ladies cook dinner greens within the kitchen, however some are higher cooked on the plancha, to learn from the caramelization —thinly sliced artichokes and zucchini are favorites for a la plancha cooking, whereas a separate griddle is ready for potatoes: to make them, wash the unpeeled potatoes, rub them with a beneficiant quantity of sea salt and wrap them in foil. Because the potatoes will take the longest to cook dinner (greater than an hour), begin them on the separate griddle on embers first.
Cooking a la plancha brings out the perfect within the prime quality recent or premium frozen native seafood you will discover in Spain. Shrimp, langoustines, rockfish, cuttlefish, razor clams… actually shine when cooked a la plancha.
As you possibly can see, a la plancha cooking is extremely versatile, permitting for a lot of sorts of meals to be cooked. It’s also a certain option to convey folks collectively in a really festive method. Our cookouts finish within the wee hours, normally with some music performances and dancing.
SEAFOOD “A LA PLANCHA”
Pescado y marisco a la plancha
Totally different sorts of seafood:
- Sea bream
- Sea bass
- Rockfish
- Cuttlefish
- Shrimp
- Squid or calamari
- Langoustines
- Razor clams
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Have the fishmonger clear the fish and take away guts and scales.
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Make the fireplace and have it diminished to embers (this course of will take about 1 hour)
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Work in batches:
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For the shrimp, sprinkle abundantly with scales of sea salt and place on the recent plancha. Prepare dinner 2 minutes per aspect, relying on their dimension. When barely charred, take away from the plancha and place on a platter.
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For the cuttlefish and squid, first season the plancha with some olive oil. Prepare dinner till barely charred and wrinkled on the sides. Take away from the plancha and place on a platter. Drizzle with majado.
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For the completely different sorts of fish, season the plancha with some olive oil. Prepare dinner 2-4 minutes per aspect, relying on their dimension. Do not overcook! Take away from the plancha and place on platters. Majado or a drizzle of olive oil is non-obligatory.
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Serve instantly.
Additionally, you will want a great quantity of paper napkins!
