Spanish-Style Tapas a la Placha (Grilled on Metal Plate)

June 11, 2014

Soccer’s biggest international showdown is underway and we’ve got the recipes to help you celebrate in style, including dishes native to some of the top competing countries including this one from Spain.

When it comes to grilling in Spain, one of the most popular methods is to cook meats and other items “a la plancha,” or grilled on a metal plate.  Today we’re firing up our grill top griddle for a variety of Spanish-style appetizers, or tapas, including grilled olives, octopus, head-on shrimp, and Spanish chorizo.

Tapas a la Plancha

Plancha Grilled Spanish Chorizo, Shrimp, Octopus, and Olives

Spanish-Style Tapas a la Placha (Grilled on Metal Plate)

(serves 4-6)

Ingredients

  • 1 lb. pre-cooked octopus, cut in to bite sized pieces (available either fresh or frozen in many specialty food markets)
  • 1 lb. head-on shrimp
  • 1 cup pitted olives
  • 1 cup sliced Spanish chorizo
  • ½ cup extra virgin olive oil
  • 2 cloves garlic, roughly chopped
  •  1 tbsp. lime juice
  • Salt and pepper

Additional tools

  • One cast iron flat top griddle
  • 4-6 wooden skewers

Instructions

Combine 2 tbsp. olive oil, and lime juice in a large zip top bag and add salt and pepper to taste.  Place octopus in the bag, seal and refrigerate for 30 minutes.

Prepare grill for high heat cooking.  Place a cast iron griddle on the cooking grate directly above the charcoal and allow it to heat for approximately 10 minutes until it is smoking.  As the griddle heats up, combine ¼ cup of olive oil and the chopped garlic in a heat resistant bowl and place it on to the griddle.

Grilled Olive Oil and Garlic

Grilled Olive Oil and Garlic

Allow the garlic oil to heat until it begins to smoke, approximately 3-4 minutes then remove from the heat and set aside.

Place the shrimp on to skewers, using two skewers side-by-side to keep the shrimp from rotating.  Season the shrimp on both sides with salt and pepper and set aside.  Remove octopus from the olive oil and lime juice marinade and pat dry.

Place octopus, olives, chorizo and shrimp in separate sections of the griddle.  Grill the shrimp for approximately 3 minutes per side until they turn pink.  As the shrimp cook, turn the chorizo, olives and octopus with tongs every few minutes to allow for even browning.

Grilled Spanish Tapas

Spanish-Style Tapas a la Placha (Grilled on Metal Plate)

Grilled Tapas

Spanish-Style Tapas a la Placha (Grilled on Metal Plate)

Remove the shrimp from the grill and toss with the garlic olive oil.  Allow the additional items to grill another 2-3 minutes until the olives begin to shrivel slightly and the octopus and chorizo are nicely brown.  Remove remaining ingredients from the grill and serve tapas style on small plates or in small sections of a medium sized plate.

Tapas a la Placha

Grilled octopus, olives, head-on shrimp, and chorizo

- Clint Cantwell, Grilling.com Editor

Related Topics: Clint Cantwell | Editor's Picks | Grilled Chorizo | Grilled Octopus | Grilled Olives | Grilled Sausage Recipe | Grilled Shrimp Recipe | Grilled Tapas Recipes | Grilling A La Plancha | Grilling In Spain | Grilling Octopus | Grilling Olives | Grilling On A Metal Plate | How To Grill Octopus | How To Grill Olives | How To Grill Sausage | How To Grill Shrimp | Plancha Grilling | Spanish Grilling Recipes | Tapas A La Plancha Shrimp A La Plancha | Tapas Recipes | World Cup | World Cup Recipes

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