Plancha

A plancha is a thick, flat metal plate heated from below until it is very hot. Cooking a la plancha means searing food on it with a little oil and salt. It comes from Spain, where shrimp, squid, sardines, steak and vegetables are cooked this way in bars and served as tapas. It is close to a griddle, but runs much hotter.

How to do it

1. Heat the plancha, or a heavy cast iron pan as a stand-in, over high heat for 10 minutes or more.
2. Dry the food well and brush it, not the plate, with olive oil. Season with coarse salt.
3. Lay the food flat on the hottest part. Thin pieces work best.
4. Leave it alone until it is browned and releases, often 1 to 2 minutes for shrimp or squid.
5. Turn once, then move it to a cooler edge if it needs more time.
6. Finish with lemon, garlic and parsley, or a drizzle of good olive oil.

How to tell it is done

The surface has a deep brown crust, sometimes with charred spots. Shrimp turn pink and opaque and curl into a C shape. Squid turns white and firm in a minute or two; cooked longer it gets rubbery. Vegetables are tender but still have bite.

Why it works

A thick plate stores a lot of heat, so it stays hot when cold food lands on it. That gives a fast, hard sear without overcooking the inside. Unlike a grill, juices stay on the plate and keep browning around the food instead of dripping away.

Common mistakes

• A plate that is not hot enough. The food releases water and stews.
• Too much oil. It smokes and the food fries instead of searing.
• Overcooking seafood. Most of it needs only a few minutes.
• Thick cuts. They char outside before the middle cooks. Cut them thinner or finish in the oven.

In recipes

"Gambas a la plancha" means shrimp seared on a plancha. If you have none, use a very hot cast iron or carbon steel pan.