1. Cook cod filets for 3 to 4 minutes on each side. Season with salt and pepper.
2. Two minutes before cod is cooked, place chorizo on the plancha and cook 1 minute on each side.
3. Place two slices of chorizo on each cod filet and serve.
Plancha is a Spanish word that literally means “plate.” It usually refers to both the device and the mode of cooking: a flat metal sheet heated by a gas burner. This method of cooking is traditionally Spanish and forms part of that country’s daily habits and culinary practices. Spaniards like to frequent bars and love to go out for a paseo, or short stroll, in the city along busy streets and squares; with relatives and friends of all ages.
The natural rhythm of these walks includes stops at tapas bars. Most bars have a plancha and offer small portions of prawns in garlic, mussels, fresh anchovies, pulpitos (cuttlefish) chistorra (a type of chorizo), or pan con tomate. (bread rubbed with garlic and tomato sauce, heated on the plancha and served with a slice of ham). The plancha, usually visible from the bar, allows for the quick and efficient cooking of a great variety of foods.
Social gatherings increase greatly during fiestas: more than 25,000 “fetes” are celebrated in Spain every year, during which large planchas are set up in towns and village squares.
Spanish restaurants are especially fond of plancha cooking for refined dishes such as lobster tails, hake (similar to cod) steaks, parilladas, of fish and shellfish, and rib-eye steaks.
However, the plancha is not reserved for professional cooks, and it has been a cultural favorite for a long time. Contrary to societies where people like to entertain small groups of friends at home, Spaniards tend to gather as meat, remove it from the plancha and put it on a plate before cutting into it. You will thus avoid burning yourself and damaging the plancha cooktop.
• Since plancha cooking is often fast, have all ingredients and utensils handy, and prepare the side dishes ahead of time. Guests must be ready to eat.