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.
PrintSchool 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 teaspoon salt
- 1 whole medium egg
- 1 egg yolk
- 1 cup 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 teaspoon 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.
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… ;)