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At Laguna Garzón, we cook some golden chipirones a la plancha with sweet tomatoes and fresh cilantro as we watch the sunset.

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Transcript

- [Host] Welcome to Laguna Garzon. Today, I stopped by my friend, Biviana's, fish market just off the lagoon. Biviana, her husband, and children, make this fish market work year round. Her husband is a fisherman. Biviana and her children receive the clients and clean the fish every day. Biviana? We asked her and her family for permission to set up my plancha behind the fish market inside Laguna Garzon, a few kilometers from Jose Ignacio. It's incredible to think that so close to the successful town of Jose Ignacio places like this, so virgin, still exist. After a short walk along its beach, I decided to set up my plancha and cook here. Laguna Garzon not too long ago had something very unique that unfortunately no longer exists. It had a big wooden raft that fit about 10 cars and would take about 10 minutes to cross from side to side. Today I cook baby squid, one of my favorite starters. I cook it on my hot plancha with thinly sliced red onion, burnt corn, cherry tomatoes, garlic, fresh cilantro, lemon zest, and, to finish, blueberry jam. Having my cherry tomatoes cut, I peeled a few garlic cloves, threw them on my plancha with olive oil, and let them sear. Once seared, I added the baby squid and let them crisp. One of the most important things when I cook baby squid is to make sure that they're very dry. I cook them on my very hot plancha with olive oil, sea salt, and black pepper. The burnt corn cooks very fast and needs very hot coals for the ashes not to stick and about 30 seconds on each side. This salad has an incredible combination of flavors, the seared baby squid, the burnt corn on the wood coals, the cherry tomatoes, fresh cilantro, and lemon zest. While enjoying this plate, looking at the sunset, I remember a phrase that stuck to me. Life is not measured by years if not by moments lived.

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