Grilled sepia recipe
How to grill cuttlefish
Preparation time20 minCooking time5 min
- 500 grams of cuttlefish
- 2 cloves of garlic
- 1 sprig of fresh parsley
- 1 tablespoon of lemon juice
- 1 pinch of black pepper
- 1 pinch of salt
- extra virgin olive oil
There are many easy-to-make cuttlefish recipes, like this one that is prepared on a griddle and includes garlic and parsley. It is a well-known dish of Spanish gastronomy, which everyone likes equally and is perfect as an accompaniment to a salad; so you will have a complete and healthy menu.
Cuttlefish is a mollusc of the squid and octopus family, being a highly appreciated food in kitchens. You can find it at any time of the year, whether fresh or frozen; It also has very few calories and is a source of protein.
To make grilled cuttlefish, the first thing you should do is clean the cuttlefish. For this, you must make a longitudinal cut and extract all its interior; then you put it under the tap to eliminate the remains of the hard part and the viscera.
With a knife proceed to remove the skin and cut the mouth or beak that is in the center of the tentacles and discard. Continue washing until there is no trace of skin and then, when it is completely clean, drain and dry it with an absorbent paper.
Next, cut the food into medium or bite-size pieces (preferably rectangular); avoiding that these are very small, since when cooking the cuttlefish the heat tends to reduce its size. Once cut, reserve the pieces.
Now, proceed with the garlic and parsley dressing. This recipe calls for both the parsley leaf and the garlic cloves to be finely chopped. Use a chopping board for this process and then look for a bowl where you are going to integrate these chopped ingredients together with black pepper, salt, lemon juice and extra virgin olive oil. If necessary, correct the seasoning and then reserve. You could also use a mortar and pestle to mash the ingredients.
At the same time, it begins to preheat the iron; this in order to obtain optimal results in the dish, since tender cuttlefish cooks better if the surface is previously hot. To do this, put a little olive oil on the griddle and adjust its maximum temperature.
When the griddle is very hot, place the cuttlefish for cooking for two minutes and stir only a couple of times. You will notice that the cuttlefish releases its juices, so you should remove it from the heat and put it to drain or dry it with an absorbent paper.
Once dry, place it back on the hot griddle with oil and cook for two more minutes or until the cuttlefish is golden. Next, add the garlic and parsley dressing, sautéing all the pieces for a minute.
Serve immediately and get ready to savor this easy and delicious recipe.