Plancha-Burnt Calamaretti With Pimentón Oil

Get the method for Plancha-Burnt Calamaretti with Pimentón Oil » . Matt Taylor-Gross Argentine grill-master Francis Mallmann has been making a version of this dish for 20 years, but he likes to change it up from time to time. “Harmony in food is for children,” he explains.

In a small bowl, whisk 1 cup olive oil with the pimentón and refrigerate overnight. In a small saucepan, cover the lemons with cold water, and bring to a boil.

Cook the lemons for 40 minutes, and then drain and cover again with fresh water. Repeat this process 4 more times, and then drain the lemons and let stand until cool enough to handle. Drizzle the lemon peel with 1 teaspoon olive oil and add to the skillet.

Cook the peels, tuning once, until slightly charred, about 4 minutes. In a medium saucepan, cover the potatoes, garlic, thyme, and bay leaf with cold water and season generously with salt.

Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes. Let the potatoes cool for 5 minutes, then smash with the palm of your hand.

Add the potatoes, and cook on one side until crisp, about 5 minutes. Add the tomatoes and cook, undisturbed, until blackened, about 5 minutes.

Return the pan to high heat, add the bacon, and cook, turning once, until it begins to caramelize, 2 to 3 minutes. Push the bacon to the perimeter of the pan and allow some of the fat to burn off until the pan is almost dry, about 5 minutes.

Working in batches, add the calamari bodies and tentacles, and cook, turning once, until charred on both sides, 2 to 3 minutes. Using a slotted spoon, transfer the calamari to a plate, drizzle with 1 tablespoon lemon juice, and season with salt and pepper. Remove the pan from the heat and let cool with the bacon.

Cook the brioche, turning, until toasted all over, about 2 minutes. In a bowl, toss the avocado slices with the remaining 5 teaspoons olive oil and 1 tablespoon lemon juice, and the cilantro leaves. To serve, divide the calamari, lemon peels, brioche, potatoes, tomatoes, and avocado among 4 plates, and then drizzle with the pimentón oil.