Squid à la plancha with Preserved Lemons

Encornets à la plancha au citron confit

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Cooking à la plancha first beguiled me in Catalonia where, to the sound of the guitar, the chef at the Bar Madame Zozo could be seen – and heard – sizzling the most magnificent prawns on the plancha, a flat, iron griddle heated over a wood fire. There was dancing, flaming sambuca and the smell of prawn whiskers scorching – a great education in the art of joie de vivre.

All along the Mediterranean seashore, from Montpellier to the Spanish border, à la plancha is a favourite way of cooking – you can choose from prawns and squid, local vegetables such as sliced peppers, courgettes and aubergines, lamb cutlets and beef steak. This is an adaptation of a recipe by Montpellier’s exceptionally talented twin chefs, the Pourcel brothers.

Ingredients

    Method

    Part of