Calamari a la Plancha Calamari a la Plancha has been on Caramba’s menu ever since the casual, Mediterranean-inspired eatery opened in 1995. Back then, it was owned by local restaurant legend Mario Enero. Tender, flavourful and garlicky, the dish paid homa
In 2014, Enero sold the restaurant to Jay Paré, his long-time general manager. Paré re-launched the restaurant with his nephew, James Paré, who had been working as executive chef at the Savoy Hotel in London.
“I don’t think I could take it off the menu,” says James, who sells about 25 portions a night. “There would be too much backlash. And why would I want to? It’s amazing.”
Simply seared with olive oil and minced garlic, the lightly caramelized squid is finished with minced fresh parsley, fresh lemon and a side of garlic aioli.
“The first time I tried [the aioli], I thought I was breathing fire for an hour,” the chef laughs. “But people just love it. They ask for the recipe all the time.” 604-938-1879 | carambarestaurant.com