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CHIPIRONES A LA PLANCHA WITH LOVAGE GREEN SAUCE — TENDER BABY CALAMARI FROM SAN SEBASTIAN

By Delicious Recipes!Posted on
CHIPIRONES A LA PLANCHA WITH LOVAGE GREEN SAUCE — TENDER BABY CALAMARI FROM SAN SEBASTIAN

CHIPIRONES A LA PLANCHA WITH LOVAGE GREEN SAUCE — TENDER BABY CALAMARI FROM SAN SEBASTIAN

Inspired by fond memories of San Sebastian’s famous baby calamari, this simple yet elegant recipe captures the essence of perfectly grilled chipirones served with a vibrant lovage and parsley salsa verde. The quick grilling keeps the calamari tender and juicy, while the herbaceous sauce adds fresh, aromatic notes — perfect for a sophisticated tapas-style appetizer.

🕒 Prep Time: 15 min + 1 hour resting for salsa

🍳 Cook Time: 5 min
🍽️ Yields: 2-4 servings (as appetizer)

Ingredients

For the Calamari:

  • Baby calamari (chipirones), about 6-7 per person for a hearty appetizer or 3 per person for a lighter serving
  • A little olive oil
  • Generous sea salt

For the Lovage Salsa Verde:

  • 10 g fresh parsley leaves
  • 10 g fresh lovage leaves
  • 3 garlic cloves
  • 1 heaping tablespoon capers in vinegar (drained, approx. 25 g)
  • 1 tablespoon vinegar from the capers jar
  • 150 ml olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Salsa Verde

  • Roughly chop parsley and lovage leaves. Slice garlic cloves.
  • Place all salsa ingredients into a blender or use an immersion blender, and blend until smooth.
  • Taste and adjust salt as needed.
  • Let the salsa rest at room temperature for at least 1 hour to mellow the herbal flavors and soften the raw edge of the lovage. For longer storage, refrigerate after the first hour.

2. Prepare the Calamari

  • Clean the baby calamari thoroughly following trusted instructions. Rinse well and pat dry with paper towels.
  • Sprinkle generously with salt and refrigerate until ready to cook.
  • Remove from the fridge about 30 minutes before cooking to come to room temperature, then pat dry again.

3. Grill the Calamari

  • Heat a grill pan (or a well-heated cast iron skillet) over high heat for 5 minutes.
  • Lightly drizzle calamari with olive oil.
  • Place calamari on the grill pan without crowding.
  • Cook for 45 seconds per side — this short time ensures the calamari remain tender without becoming rubbery.
  • Transfer grilled calamari to a bowl as you cook in batches.

4. Finish and Serve

  • Toss the warm calamari gently with some lovage salsa verde.
  • Serve immediately with toasted baguette slices grilled in the same pan before cooking the calamari. Serve the remaining salsa verde on the side.

💡 Tips

  • Lovage has a strong flavor; balancing with parsley helps mellow the sauce.
  • Do not overcook calamari—short cooking time is key to tender texture.
  • Toast baguette slices in the grill pan beforehand for a smoky crunch.
  • If no grill pan is available, a hot cast iron skillet works perfectly.

🎉 Perfect For

  • Elegant tapas nights at home
  • Summer appetizers or light dinners
  • Seafood lovers seeking simple, fresh flavors

📝 Final Thoughts

This chipirones a la plancha recipe combines minimalist ingredients and technique to highlight the natural sweetness and tenderness of baby calamari. Paired with a bright and herbaceous lovage salsa verde, it’s a delightful homage to the flavors of San Sebastian that’s easy to recreate in your own kitchen.