Recipe, Josh DeChellis, La Fonda Del Sol, Squid A La Plancha with Bay Leaf and Lemon, New York, Spanish, Spain, Midtown East, Grand Central Station, Where to eat in New York, What to drink, where to buy spanish products, 10166
JOSH DECHELLIS - RECIPES
JOSH DECHELLIS
WHAT
Recipe for Squid a la Plancha with Bay Leaf and Lemon from chef Josh DeChellis of La Fonda Del Sol in New York, NY.
WHO
Executive chef of La Fonda Del Sol, New York City.
WHY
He’s worked with the who’s who of chefs, including: Wolfgang Puck, David Bouley, Charlie Trotter, Jean-Georges Vongerichten, Rocco Dispirito; and in two Michelin three-star kitchens: the famed L'Arpège and Lucas Carton.
Squid A La Plancha with Bay Leaf and Lemon
Recipe courtesy of Josh DeChellis
Yield
Serves 4
Ingredients
- 1 lb of fresh baby squid cleaned
- 1/4 lb of fresh bay leaves
- 2 oz Arbeqiuna olive oil
- 1 lemon
- Salt and cayenne
Directions
1. Mix fine sea salt with enough cayenne pepper until it tastes just a little playful on the palate.
2. Preheat plancha or cast iron pan.
3. In a microwave on medium setting, cook the bay leaves until just dried out... about 1.5 minutes.
4. Powder the bay leaves in coffee grinder or a spice mill, reserve.
5. Brush the squid with olive oil then season the squid tubes and tentacles with the cayenne salt and cook on the plancha very quickly until just cooked through.
6. Dress the plates with some bay leaf powder and arrange the cooked squid on each place, drizzle with fresh olive oil and garnish with a wedge of lemon.
October 18, 2010
October 18, 2010
RECOMMENDATIONS
Josh Dechellis’ recommendations for where to eat and shop in New York, Spain, Japan, and advice on Spanish food products and Sherry.
LA FONDA DEL SOL - NEW YORK, NY
LA FONDA DEL SOL
Midtown East
Spanish
MetLife Building
44th Street/ Vanderbilt Avenue
New York, NY 10166 (view map)
T: 212 867 6767 (make a reservation)
Website:
Hours:
Mon - Fri: 11:30am - 3pm
Mon - Sat: 5pm - 10:30pm
