Try the garlic and chilli prawns cooked a la plancha (grilled on a metal plate).

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Here, the bread of my Cuban sandwich was less sweet, toasted until crisped and lightly brushed with butter before hitting the plancha.

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Like La Olas, my Cubano was brought to the plancha (grill-like press) before making its way to the table, though this time the end result was less compact.

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The plancha-ed anchovies are smoky flavour bombs.

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