Spanish cuisine · Fish & Seafood

Grilled Cuttlefish

Cuttlefish quickly seared on a hot griddle and drizzled while still warm with garlic-parsley oil.

Ingredients · for 4 servings

• 800 g cuttlefish (cleaned, or squid tubes)
• 5 garlic cloves
• 1 bunch flat-leaf parsley
• 6 tbsp good olive oil
• 1 lemon
• 1 tsp coarse sea salt
• 1 pinch chili flakes
• Salt, pepper

Instructions

1. Rinse the cuttlefish in cold water, pat very dry, score the inner side in a diamond pattern and cut into palm-sized pieces.
2. Finely chop the garlic and parsley and mix with 4 tbsp olive oil, the chili flakes and a pinch of salt into an oil.
3. Heat a heavy cast-iron pan or griddle empty over high heat for 5 min until it almost smokes.
4. Rub the cuttlefish with the remaining olive oil, place scored-side down and cook undisturbed for 2–3 min until it curls and shows dark grill marks.
5. Flip, cook for another 1–2 min, season with salt and pepper — more than 5 min total will make the flesh tough.
6. Transfer immediately to a warmed platter, drizzle with the garlic-parsley oil, sprinkle with the coarse sea salt and serve with lemon wedges.