Tender salacious squid-like heart palms marinaded in bay leaves sautéed in ballistic garlic powdered with fiery cayenne pepper and a hint of chilli a.k.a. Galicia-Style Vegan Calamari. A reminiscent touch of Spanish regional cuisine, transported to your doorstep.
Nab a quintessential dish that’ll have you doing the Flamenco. And, dance.
This dish will tumble your belief that vegan food can’t be super yummy.
Make this dish:
- When you’re feeling hot under the collar and seeking an intro to a night of unbridled passion
- When you’re wanting to re-create a Tapas like early-evening dining experience either with a loved one or with close friends over a sip or two of Rose wine
- When you’re feeling jazzy and egging for a return to warmer Mediterranean-like climates
Galicia-Style Vegan Calamari was inspired from dining out in twee tapas bars off the Ramblas in Barcelona.
Galicia cuisine uses bay leave and cayenne pepper. It’s actually a region of Spain just above Portugal facing the Atlantic Ocean.
Galicia-Style Vegan Calamari is vegan seafood and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 250g heart palms
- 6 bay leaves
- 2tbs olive oil
- 2 cloves of garlic, sliced
- ½tsp cayenne pepper
- Chili pepper (optional)
- Bring a pan of water to the boil with the bay leaves and gently simmer for about 20 minutes. Switch off the heat and lay the heart palms. Cover and leave overnight to marinade.
- Cut the heart palms into discs of around 1cm and sauté with olive oil in a wok. Be careful of any splattering of oil. Add the garlic and cook for a couple of more minutes.
- Sieve the oil out and mix the heart palms and garlic with cayenne pepper. Place on a serving dish. Add chilli pepper if you’re feeling daring.
- Serve immediately.