How to Enjoy Seafood ‘A la Plancha’ Like a Spaniard
If there’s one thing Spaniards know how to do, it’s eat. Especially seafood, and especially from the Mediterranean. The Spanish coastline offers a bounty of delicious fish and shellfish that Spaniards have spent centuries perfecting the art of cooking, seasoning, and serving. So, when it comes to enjoying seafood, there’s no better way than asking a Spaniard for advice. But if you don’t have a Spaniard handy, this guide will help you get the most out of your seafood experience.
Choose the Right Seafood
The first step to enjoying seafood like a Spaniard is to choose the right seafood. Spaniards are picky about their seafood, and for good reason. The Mediterranean is home to some of the best seafood in the world, and Spaniards have developed a keen sense of which fish and shellfish are in season and at their freshest. When in doubt, ask the fishmonger for advice. They’ll be happy to guide you to the best catch of the day. Some of the most popular seafood in Spain includes gambas (prawns), calamares (squid), pulpo (octopus), and merluza (hake). But there are many others to choose from, so don’t be afraid to try something new.
Prepare the ‘Plancha’
Once you’ve chosen your seafood, it’s time to prepare the ‘plancha’. This is a flat, hot griddle that’s perfect for cooking seafood quickly and evenly. The key to cooking seafood ‘a la plancha’ is to get the griddle hot enough so that the seafood cooks quickly without drying out. A good rule of thumb is to heat the griddle until it’s smoking hot, then add a little olive oil or butter. Spaniards are also experts at seasoning their seafood. A simple sprinkle of sea salt and a squeeze of lemon is often all that’s needed to bring out the natural flavors of the seafood. But don’t be afraid to experiment with other seasonings like paprika, garlic, or parsley.
Cook It Just Right
When it comes to cooking seafood ‘a la plancha’, timing is everything. Spaniards know that seafood should be cooked just long enough to be tender and juicy, but not so long that it becomes tough and dry. As a general rule, thin fillets of fish should be cooked for about 2-3 minutes per side, while thicker fillets may need 4-5 minutes per side. Shellfish like prawns and squid should be cooked just until they turn opaque and firm. And don’t forget to let the seafood rest for a few minutes after cooking. This allows the juices to redistribute and ensures that each bite is as flavorful as possible.
Savor Every Bite
Finally, it’s time to savor the fruits of your labor. Spaniards know that the best way to enjoy seafood is to eat it slowly, savoring each bite and letting the flavors linger on the palate. Pair your seafood with a crisp white wine or a refreshing sangria for the ultimate Spanish dining experience. And don’t forget the bread! A good crusty loaf is essential for soaking up the delicious juices left on the plate. So there you have it. With these simple tips, you’ll be enjoying seafood ‘a la plancha’ like a true Spaniard in no time. Bon appétit!
