Grilled cuttlefish

Grilled cuttlefish

Sepia a la plancha con ajilimoji

By
From
Spanish Made Simple
Serves
2

If you ask anyone in Spain for ‘sepia a la plancha’, or grilled cuttlefish, it will bring back memories of moments at chiringuitos, or beach huts, with family or friends. Instead of having this dish in a fancy restaurant, it’s best to have it at a traditional al fresco beach bar. The trick is definitely in the olive oil with the garlic and parsley – I’m sure you will get it right. It couldn’t be any easier to make at home.

Ingredients

Quantity Ingredient
1 tablespoon chopped flatleaf parsley
2 garlic cloves, finely chopped
4 tablespoon olive oil, Plus extra for drizzling
1 cuttlefish, cleaned, (ask your fishmonger to do this for you)
1 heaped tablespoon rock or sea salt
2 lemon wedges, to serve

Method

  1. In a bowl, mix together the parsley, garlic and olive oil.
  2. It is important to prepare the cuttlefish before cooking, otherwise it will be tough and won’t cook evenly. Make sure you remove all the layers of skin until there is only white flesh and then, with a sharp knife, score the inside of the body in a cross-hatch pattern.
  3. To cook ‘a la plancha’ requires a very hot pan, as hot as it can get. Place a large, dry frying pan over a high heat. While the pan is getting hot, sprinkle the salt over the surface. When you can feel the heat over the pan, place the cuttlefish on top of the salt and drizzle it with a little olive oil.
  4. After 2 minutes, drizzle the cuttlefish with 2 tablespoons of the prepared parsley oil and turn it over. Be aware that it will smoke a lot and this will give the fish a ‘plancha-style’ aroma. Cook for at least another 2 minutes, depending on the size of the cuttlefish.
  5. Chop into bite-sized chunks and pour over the remaining parsley oil. Serve with the lemon wedges.
Tags:
Spanish
simple
weekday
tapas
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