Due to its tradition, history and geographical location, Seville is, so to speak, a true inland sea port where many seafood dishes are always welcomed by the Sevillians. This is the case with the much sought-after tapa: the grilled squid, chipirón plancha, whose name already indicates the simple and natural way to prepare this already tasty small dish, accompanied by a light salad.
- Chipirones (small squids)
- Olive oil
Clean the squid.
Make some superficial cuts to the squid.
Heat the grill.
Grind some garlic, a sprig of parsley and a little salt (to taste), and mix the mixture with a few teaspoons of oil.
Turn the squid in the sauce before putting them on the grill. Turn them back and forth for a few minutes on each side.
Serve with slices of tomato and bathe them with the sauce.