Grilled Cuttlefish

Cuttlefish seared over high heat until the flesh turns pearly and firm. The skin should lightly caramelize, releasing a briny aroma that pairs with the punch of fresh garlic and flat-leaf parsley.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 427
• Protein: 41 g
• Carbs: 3 g
• Fat: 28 g

Ingredients

• 1 kg Cuttlefish ( whole and cleaned )
• 4 piece Garlic ( finely minced )
• 100 ml Extra virgin olive oil
• 1 piece Parsley ( chopped )
• 1 piece Citrus limon (L.) Burm. f. ( cut into wedges )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the cuttlefish

   Clean the cuttlefish, keeping the bone or not depending on preference. Thoroughly dry each piece with a cloth; damp flesh will boil instead of grilling.

2. Searing on the grill

   Heat a griddle or grill until a drop of water evaporates instantly. Place the cuttlefish down. The flesh should shrink and turn white. Sear both sides to get a brown char without burning.

3. Final seasoning

   While the cuttlefish is still piping hot, drizzle generously with olive oil mixed with minced garlic and chopped parsley. The fat should sizzle upon contact with the fish.

Chef's tips

• Only salt at the end of cooking to prevent the cuttlefish from releasing juices on the grill.
• If the cuttlefish is very large, score the flesh in a crosshatch pattern for even cooking without excessive curling.

Storage

Consume immediately after cooking. Cuttlefish toughens significantly as it cools or upon reheating.