After my vacation break, back to my tapas series with a reinterpretation of a classic: sepia a la plancha, aka grilled cuttlefish. Grilled cuttlefish… I’m sure many people outside Spain shudder at the thought. And even people from Spain (my kids, for example). But it is indeed a very traditional food in the Mediterranean coast and well cooked and seasoned it can be utterly delicious. In this recipe the grilled cuttlefish chunks are dipped in a tasty alioli (like garlic mayonnaise) made with roasted garlic instead of raw, for a softer taste experience.
Cuttlefish belong to the same family as octopus and squid, and share features of both. In Spain they are easily found already clean at supermarkets, but if you attempt to clean them yourself… well, you can make a real mess in your kitchen. You need to remove tentacles, eyes and beak. Then you have to gut the head and extract the ink sack. After that, you need to get rid of as much outer membrane as possible (yes, cuttlefish have like an outer skin which is better removed). The clean head has a pleasant, firm consistency and a healthy white color. It can be sliced or cubed and cooked in a variety of fashions. On the other hand, tentacles can be cooked in fish stews or used to obtain a broth… have I already discouraged you to cook cuttlefish? Overcome prejudices and you will taste something truly delicious.
On the other hand, in the old days preparing tender cuttlefish used to be trickier than today. The thing can easily acquire a tough consistency, especially if you overcook it. But nowadays the first thing you need to do to tenderize the cuttlefish is to freeze it, if it hasn’t been frozen before getting to the shop. Then you need to eliminate as much skin as you can. Lastly, the grill needs to be really hot before placing the cuttlefish chunks on it and they are to be cooked no longer than 1-2 minutes on each side. Then total success is at the turn of the corner. 
School of tapas: Grilled cuttlefish with alioli
- Total Time: 60 minutes
- Yield: 2 servings 1x
Description
Enjoy tender, grilled cuttlefish served with a creamy roasted garlic alioli, offering a mild and flavorful Mediterranean experience.
Ingredients
- 1/2 head cuttlefish, cleaned
- Virgin olive oil, for grilling
- 1 whole head of garlic
- 1 tsp salt
- 1 whole medium egg
- 1 egg yolk
- 1 cup (240 ml) virgin olive oil
Instructions
- Preheat your oven to 170ºC (340ºF). Wrap the whole head of garlic in aluminum foil and roast for about 30 minutes, or until tender. Allow to cool, then peel the garlic cloves.
- Mash the roasted garlic with 1 tsp of salt until it forms a smooth paste.
- In a bowl, combine the mashed garlic paste with 1 whole medium egg and 1 egg yolk. Gradually whisk in 1 cup of virgin olive oil, a few drops at a time, until the mixture emulsifies and thickens into a creamy alioli.
- Prepare the cuttlefish by ensuring it is thoroughly cleaned. If not pre-frozen, freeze it to tenderize. Remove as much of the outer membrane as possible.
- Heat a grill or grill pan over high heat. Lightly brush the cuttlefish pieces with virgin olive oil.
- Grill the cuttlefish for 1-2 minutes on each side, until they are just cooked through and have a slight char. Avoid overcooking to prevent toughness.
- Serve the grilled cuttlefish immediately with the roasted garlic alioli for dipping.
Notes
- For the best texture, ensure the cuttlefish is frozen before cooking to tenderize it.
- Remove as much skin as possible for a cleaner taste.
- The roasted garlic alioli pairs well with other grilled meats and fish.
- Avoid overcooking the cuttlefish to keep it tender.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 40
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 150
And enjoy! This roasted garlic alioli is also wonderful with all kinds of grilled meat and fish. So if you don’t dare to try the cuttlefish, try at least this scrumptious dip.
If You Liked This Recipe, You’ll Love These
- Brandada de Bacalao: Catalan Cod Spread
- Soldaditos De Pavía: Spanish Codfish Fritters
- Spanish Tapas: How to Make Crispy Roasted Patatas Bravas
- Miso and Roasted Garlic Mashed Potatoes
Frequently Asked Questions
Why do you need to freeze the cuttlefish before grilling?
The article explains that freezing is the first and essential step to tenderizing cuttlefish, which can easily acquire a tough consistency if not prepared properly. If the cuttlefish was already frozen before purchase — common at supermarkets — this step is already done.
How do you prevent the cuttlefish from becoming rubbery?
Three things: freeze first to tenderize, remove as much outer membrane as possible, and grill on a very hot pan for no longer than 1-2 minutes per side. The article and notes both warn that overcooking is the main cause of toughness.
What makes this alioli different from regular garlic mayonnaise?
Instead of raw garlic, a whole head is wrapped in foil and roasted at 340°F (170°C) for 30 minutes until tender, then mashed with 1 tsp salt into a paste before being emulsified with 1 whole egg, 1 yolk, and 1 cup of virgin olive oil. Roasting removes the garlic’s pungency and produces a softer, sweeter flavor.
Can the roasted garlic alioli be used with other dishes?
Yes — the article notes this alioli is wonderful with all kinds of grilled meat and fish. If you prefer not to tackle cuttlefish, the author encourages making the dip on its own.
Just tried it and it was so satisfying. Great recipe!
Thank you so much, Steve! Thanks for taking the trouble of coming here to tell me ;)
Miriam,
This was awesome!
Wife and 7 yr old daughter loved it.
I’ll make again and again just like this.
Thanks,
steve
Just came upon your blog. I live in Texas. I am giving a wedding shower for my girlfriend’s daughter. She is getting married to a Spainard in Madrid this Dec.
I decided to do a ‘tapa’shower. Right now just collecting a variety of tapas. Any suggestions would be great! Thanks
I love your tapas school – thanks so much! Cuttlefish are one of my favorites of all time, but I’ve never tried this recipe. Will do!
If I ever manage to find sepia I will try this. I am a bit more hopeful of success when you mention that an initial freezing of the cuttlefish actually helps the process. I learned to love all these tentacled foods in Spain–even octopus! Getting out the ink sac always reminds me of a dissection experiment in eighth grade biology class. It didn’t go so well: while I leave it to your imagination, at least we were dissecting in a large tray which did a good job of containing the mess.
Wow, Sara, then you know what I’m talking about… lol.
Miriam, It is so nice to meet you and to read your blog. I just found it. Your tapas series sounds wonderful and I can’t wait to start my culinary adventures with your fine food recipes. I have not had much Spanish food per say. Mexican is what I have always had. I’m so looking forward to learning from you. Mucho Gusto Senora.
So nice to meet you too! I hope you enjoy my blog as much as I enjoy writing it… ;)