Description
Enjoy tender, grilled cuttlefish served with a creamy roasted garlic alioli, offering a mild and flavorful Mediterranean experience.
Ingredients
Units
Scale
- 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