Friday, March 15, 2013

Restaurant (Re)creation: Contigo's Calamars a la Planxa

Contigo's calamars a la planxa is a standout dish.  It's hands-down my favorite calamari dish in San Francisco, bar none. The preparation differs depending on what is in season, but it never ceases to impress.  This incarnation is served over seared brussels sprouts, capers, currants.  I was able to find chef Brett Emerson's calamari technique in The Bay Area Homegrown Cookbook and improvised with the rest.  Make sure to ask your seafood supplier to clean the squid in advance, as it will save you time and will minimize the gross factor ; )

Serves 2-3


  • 1 lb fresh squid, cleaned
  • 1 1/2 lb brussels sprouts
  • 2 tbsp dried currants
  • 2 tbsp capers
  • 1 lemon
  • Olive oil
  • Kosher salt


-Preheat oven to 400 degrees F.
-Wash the brussels sprouts, trim the ends, and cut them in half.
-Place them on a baking sheet and toss with olive oil.
-Roast for 35-40 minutes, or until crispy and tender and remove from heat.
-Meanwhile, slice the cleaned calamari bodies into rings and cut off the tentacles.
-Heat a large cast iron skillet on high heat.
-Once the skillet begins to steam, toss in a handful of kosher salt.
-Place the calamari on the skillet and drizzle with olive oil (the pan should sizzle).
-Cook the calamari for about 2 minutes on each side, until golden brown.
-Remove from heat and squeeze lemon juice over the calamari.
-Spoon the brussels sprouts into a dish, top with the calamari, and stir in the currants and capers.
-Drizzle with additional olive oil and add a dash of salt to taste.
-Serve immediately.


1320 Castro Street
San Francisco, CA
(415) 285-0250