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School of tapas: Grilled cuttlefish with alioli

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5 from 3 reviews

  • Author: Miriam García
  • Total Time: 1 hour
  • Yield: 2 1x


Grilled cuttlefish in bite-sized pieces, dipped in a mild roasted garlic alioli.


  • 1/2 head cuttlefish, clean
  • Virgin olive oil

Roasted garlic alioli

  • 1 whole head of garlic
  • 1 tsp salt
  • 1 whole medium egg and 1 yolk
  • 1 cup virgin olive oil


  1. First to the alioli: wrap the head of garlic in aluminum foil and roast in the oven preheated to 170ºC (340ºF) half an hour or till tender. Let cool and peel.
  2. Mash the roasted garlic with the salt in a mortar. Transfer the mash to a food processor or blender, add the egg and yolk and mix thoroughly.
  3. Measure the oil. Turn on the blender or processor at medium-low speed and start pouring the oil in a tiny steady stream, until you finish all the oil. Transfer the alioli to a container and set aside.
  4. Preheat a heavy skillet. Cut the cuttlefish head in bite-sized pieces and brush them with olive oil. When the skillet is hot, place the cuttlefish pieces to grill. They won’t need longer than 1-2 minutes per side, in fact overcooking them yields a tough rubbery cuttlefish.
  5. When done, serve them immediately with a bowl of alioli on the side.
  • Prep Time: 25 mins
  • Cook Time: 35 mins
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