Grilled Cuttlefish
Ingredients
- 800 gCuttlefish (cleaned and body scored)
- 3 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 3 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchHot pepper d'Espelette
Method
The sepia flesh turns pearly and firm under high heat. The aroma of fried garlic and seared parsley rises from the scorching grill, while lemon cuts through the olive oil.
- 1
Dry the sepia thoroughly with paper towels. Score the outer side of the flesh with a knife tip in a diamond pattern without cutting through, to ensure even cooking.
- 2
Mix the minced garlic, chopped parsley, and olive oil in a bowl. Coat the sepia pieces with this mixture.
- 3
Heat the plancha to high. Place the sepia scored-side down first. When the edges start to brown and the flesh turns opaque, flip the pieces.
- 4
Drizzle with lemon juice at the end of cooking. The juices will release and coat the flesh. Remove from heat immediately before the sepia turns rubbery.
Frequently asked questions
How do you get this dish right?
- The grill must be smoking hot before adding the sepia; that's the secret to searing without boiling.
- Don't exceed 2-3 minutes per side, or the flesh will lose its moisture and toughen up.
How long does this dish keep?
Eat immediately. Reheated sepia loses its tender texture.
