Grilled cuttlefish is a classic tapa from the Spanish Mediterranean coast, especially in Valencia and Murcia where squid and cuttlefish are abundant. Grid marking allows for uniform cooking and elegant presentation. It is one of the simplest and tastiest sea dishes in popular cuisine.
Mediterranean
Grilled cuttlefish with garlic and parsley
Grilled cuttlefish with garlic and parsley from Spain: traditional recipe step by step, with chef tips and clear times.
- Spain
- MAIN COURSES
- Light
- High protein
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 245 kcal
- Protein 32 g
- Fiber 0.5 g
- Carbohydrates 3 g
- Fat 12 g
- Sodium 480 mg
Story behind the dish
Preparation
Grilled cuttlefish with garlic and parsley is a Spanish preparation with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of cuttlefish, cleaned in pieces.
- Have ready: 4 sliced cloves of garlic.
- Have ready: 4 tablespoons of extra virgin olive oil.
- Have ready: 1 bunch of fresh chopped parsley.
- Have ready: Salt and black pepper to taste.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mark the cuttlefish in a grid shape without cutting completely so that...
Mark the cuttlefish in a grid shape without cutting completely so that it does not shrink.
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Season generously and brush with olive oil.
Season generously and brush with olive oil.
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Heat griddle or grill over very high heat until smoking.
Heat griddle or grill over very high heat until smoking.
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Cook the cuttlefish for 2-3 minutes per side until golden and tender.
Cook the cuttlefish for 2-3 minutes per side until golden and tender. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Remove from heat; In a separate pan, heat oil with garlic and…
Remove from heat; In a separate frying pan, heat oil with garlic and chilli for 1 minute.
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Pour garlic oil over the cuttlefish
Pour garlic oil over the cuttlefish, add parsley, vinegar and serve with lemon.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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