Welcome to Paulina Cocina! If you are fans of recipes with seafood, you will surely love the one we bring you today: grilled cuttlefish.
This bite, which It is a classic Spanish tapais chosen in Mediterranean cuisine for its flavor, its simplicity and how easy it is to prepare.
In this note, we are going to tell you everything you need to know about this mollusk, all the tips for preparing it and a recipe for grilled cuttlefish with garlic and parsley.very tasty and easy to make at home and delight other people, or give yourself a good individual treat.
About the cuttlefish
Grilled cuttlefish with garlic and parsley is a clear example of an authentic Spanish tapawhich like many of those traditional and delicious snacks, is characterized by its simplicity, its practicality and its intensity of flavor.
A recipe that allows the marine flavors to stand out, without excessive complications in preparation or complex ingredients. Grilled cuttlefish is an emblematic tapa that represents much of the essence of the tapas tradition, like lean meat with tomato or garlic prawns.
What is cuttlefish in the kitchen?
The cuttlefish, scientifically known as “Sepia officinalis”, is a cephalopod of the squid family.. Its meat is highly appreciated in Mediterranean cuisine due to its mild flavor and tender texture.
This mollusk is characterized by its oval body, with a fin that runs along its entire contour, and its rough dark brown skin. Inside, we find a bag of ink that is used in many culinary preparations to give flavor and color to different dishes.
How do you know if the cuttlefish is good?
If you chose to grill cuttlefish, it is important that it is fresh and for that It is essential to know how to identify if it is in good condition. Some elements to take into account are:
- Color and texture: It should have a pale, uniform color. Avoid those with dark or discolored spots. The texture of the skin should be firm and soft to the touch.
- Smell: It should smell like the sea, but not overwhelmingly so. If it gives off a strong, unpleasant odor, it is a sign that it is not fresh.
- Transparent eyes: The eyes should be clear, not cloudy or milky.
- Meat integrity: The meat should be firm and without signs of decay.
Is it necessary to boil cuttlefish?
Before preparing the grilled cuttlefish with garlic and parsley, some people suggest cooking it for a few minutes to soften it. The truth is that if it is fresh, this previous step would not be necessary to make it tender.
The important thing is to dry it well before cooking, and prevent liquid from forming during cooking.. To do this, it is important to drain the first liquid that appears during cooking, and only after that do you add the olive oil and cook for a few minutes.
How do you make grilled cuttlefish?
Preparing chopped grilled cuttlefish is quite simple, and there are different ways to do it. On the one hand, it is essential to wash and clean it well, although you can also ask a trusted fishmonger for this task.. Before cooking it, you must dry it to prevent it from releasing too much liquid.
Then it is cooked in a pan with olive oil, eliminating the first liquid that comes out. In relation to the garlic and parsley accompaniment, there are different options for incorporating it:
- Make a pre-sauté of the mollusk with the chopped garlic, to which the fresh chopped parsley is then added.
- Make a garlic and parsley macerate chopped with the help of a mortar or mixer and olive oil, which is added when serving the dish.
- Cook the sepia a few minutes and then add the garlic and fresh chopped parsley, to integrate the ingredients at the time of cooking.
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Grilled cuttlefish recipe with garlic and parsley
Rinde: 4 servings
Preparation: 15 minutes
- 500 gr of fresh sepia
- 4 cloves of garlic
- A bunch of fresh parsley
- Extra virgin olive oil
- Salt to taste
- Freshly ground black pepper
How to make grilled cuttlefish with garlic and parsley step by step
- Wash and cut the cuttlefish into strips or rings.
- Chop the garlic and parsley and place in a mortar or mixer. Integrate well and add olive oil until an emulsion is formed.
- In a frying pan, heat a little olive oil and place the chopped cuttlefish. When the liquid is released, remove it from the pan and add a few more drops of olive oil. Cook over medium heat for about 2 minutes per side, until the taste takes on a light golden color. Season to taste.
- Place on a plate or platter and spread the garlic and parsley emulsion on top.