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Grilled Cuttlefish: Simplicity and Freshness in Every Bite
Grilled cuttlefish is a classic Mediterranean dish that has earned its place in gastronomy for being light, quick to prepare, and full of flavor. Its tender texture and subtle taste of the sea make it perfect for any occasion. Furthermore, it's an excellent source of protein and low in fat, making this recipe a healthy and nutritious option.
Recipe for 4 People
Preparation time 20 min
Difficulty: Easy
Recipe Information
- Number of servings: 4 people
- Time required: 20 minutes
- Difficulty: Easy
How to choose the best cuttlefish
As with any seafood product, freshness or a proper flash-freezing process is essential. Here are some tips for choosing the best cuttlefish :
- Fresh and bright appearance: Fresh cuttlefish should have shiny, moist skin, with no dry or dull areas. If it looks dry, discolored, or too white, it's best to avoid it.
- Smell of the sea: Smell is one of the best indicators. Cuttlefish should smell of the sea, mild and pleasant. If you detect a strong or unpleasant odor, don't buy it.
- Firm flesh: The cuttlefish meat should be firm to the touch, not soft or sticky. If possible, press down lightly on the meat and make sure it springs back quickly.
- Ultra-frozen cuttlefish: You can choose an Ultra-Frozen product, like our Cleaned and Raw Cuttlefish, since with the ultra-freezing process, the product retains the texture, flavor and all its nutrients as if it were freshly caught.
Alternatives to cuttlefish
There are other mollusks you can use in this recipe with similar results:
- calamares: They are smaller, but have a similar texture and are great grilled.
- Octopus: Although it has a slightly different texture, grilled octopus is another delicious option.
Ingredients Grilled cuttlefish with garlic and parsley
- 800 g of fresh cuttlefish (cleaned and skinless)
- 2 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- Fresh parsley
- Salt to taste
- Ground cumin
- Freshly ground black pepper to taste
How to Grill Cuttlefish to Make It Tender
- Prepare the cuttlefish: If the cuttlefish isn't clean, start by removing the skin and guts. Then, rinse it well with cold water. Cut the cuttlefish into strips or medium-sized pieces, depending on how you prefer to serve it. With our clean cuttlefish, you have nothing to worry about!
- Marinate the cuttlefish: In a bowl, mix the whole garlic, olive oil, salt, and pepper (if desired). Add the cuttlefish and let it marinate for 10-15 minutes. This will give it extra flavor before grilling.
- Make a mash: Take a bunch of fresh parsley and add it to the blender along with a little oil, ground cumin, and salt. Chop everything finely and set aside.
- Cooking the cuttlefish: Heat a griddle or large skillet over medium-high heat. When it's piping hot, add the cuttlefish pieces and cook for 2-3 minutes on each side. Don't overcook it, as it can become tough. The key is to ensure it's golden brown on the outside but tender on the inside.
- Add the finishing touch: Once cooked, remove the cuttlefish from the grill and pour over the mash we reserved in step 3. If you like lemon, you can drizzle it over the cuttlefish to give it that tangy touch.
- Serve and enjoy: Serve the cuttlefish hot, accompanied by a bed of tomato, steamed potatoes, or grilled vegetables. A light, delicious, and quick dish!
Nutritional value
Components | Per 100g | Per serving (200g) |
Calories | 75 Kcal | 150 Kcal |
Proteins | 15 gr | 30 gr |
Fats | 1 gr | 2 gr |
Carbohydrates | 1 gr | 2 gr |
Fiber | 0 gr | 0 gr |
Omega-3 | 0,4 gr | 0,8 gr |
Sodium | 50 mg | 100 mg |
Suggestions for accompaniments
Grilled cuttlefish is a light dish, so pair it with side dishes that complement it without overwhelming it. Here are some ideas that work perfectly:
Side dishes:
- Tomato and basil salad: The freshness of ripe tomatoes combined with basil is the perfect accompaniment to cuttlefish, providing a fresh and aromatic touch.
- Rustic bread: A good crusty rustic bread is always a good choice to accompany this dish. Use it to soak up the cuttlefish juices and olive oil.
- Poor man's potatoes: Poor man's potatoes are a classic and go perfectly with cuttlefish. Simmer them with onions and peppers for a mild and flavorful side dish.
Recommended desserts:
- Fresh fruit with yogurt: For a light and refreshing dessert, serve a mix of fresh fruits like strawberries, kiwi, and pineapple, accompanied by natural yogurt. It's a perfect ending to a cuttlefish dish.
- lemon sorbet: If you prefer something cooler, a homemade lemon sorbet is a great option that will leave a refreshing taste on your palate.
- Light cheesecake: A light cheesecake with a fruit base can be the perfect finishing touch to a cuttlefish meal.
Recipe variations
Grilled cuttlefish is a very versatile dish, and you can customize it in many ways to suit your tastes or the ingredients you have at home.
Cuttlefish with different garnishes:
- With roasted vegetables: You can accompany the cuttlefish with a mixture of roasted vegetables such as zucchini, peppers, and eggplant. These vegetables add color and flavor, making the dish more complete.
- With potatoes and aioli: For a more traditional option, serve the cuttlefish with boiled or steamed potatoes and a touch of mild aioli. The aioli pairs perfectly with the flavor of the cuttlefish.
- With Mediterranean rice: If you prefer something more substantial, pair the cuttlefish with Mediterranean rice. You can make rice with garlic, parsley, and tomato to give it an extra touch of flavor.
Cuttlefish in different sauces:
- Garlic and parsley sauce: If you want to give it an extra touch of flavor, prepare a sauce with garlic, parsley, and olive oil, and pour a little over the cuttlefish just before serving.
- Lemon and mustard sauce: A quick sauce based on lemon, mustard, and honey can also add a different and delicious touch to cuttlefish.
- Romesco sauce: For something more adventurous, a romesco sauce (made from peppers, almonds, and garlic) adds a deep, slightly smoky flavor that pairs well with cuttlefish.
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