Welcome to Paulina Cocina! If you're a fan of seafood recipes, you're sure to love today's: grilled cuttlefish .
This dish, which is a classic Spanish tapa , is a favorite in Mediterranean cuisine for its flavor, simplicity, and ease of preparation.
In this article, we'll 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 . It's delicious and easy to make at home and delight others, or to treat yourself.
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About cuttlefish
Grilled cuttlefish with garlic and parsley is a clear example of an authentic Spanish tapa , which, like many of these traditional and delicious bites, is characterized by its simplicity, practicality, and intensity of flavor.
A recipe that allows marine flavors to shine, without overly complicated preparation or complex ingredients . Grilled cuttlefish is an iconic tapa that embodies much of the essence of traditional tapas, like lean meat with tomato or garlic shrimp .
What is cuttlefish in the kitchen?
Cuttlefish, known scientifically as Sepia officinalis, is a cephalopod from the squid family . Its meat is highly prized in Mediterranean cuisine for its mild flavor and tender texture.
This mollusk is characterized by its oval body, with a fin that runs all the way around, and its rough, dark-brown skin. Inside, we find an ink sac that is used in many culinary preparations to add flavor and color to various dishes.
How do you know if cuttlefish is good?
If you choose to grill cuttlefish, it's important that it's fresh, and for that, it's essential to know how to identify if it's in good condition . Some factors to keep in mind are:
- Color and texture: It should be pale and uniform in color. Avoid those with dark or discolored patches. The skin texture should be firm and smooth to the touch.
- Scent: It should smell of the sea, but not overpoweringly so. If it gives off a strong, unpleasant odor, it's a sign that it's not fresh.
- Clear eyes: The eyes should be clear, not cloudy or milky.
- Meat Integrity: The meat should be firm and free of signs of decomposition.
Is it necessary to boil cuttlefish?
Before preparing grilled cuttlefish with garlic and parsley, some people suggest cooking it for a few minutes to soften it . The truth is, if it's fresh, this step isn't necessary to make it tender.
The important thing is to dry it well before cooking it and prevent liquid from forming during cooking . To do this, it's important to drain off any liquid it releases during cooking, and only then add the olive oil and cook for a few minutes.
How do you grill chopped cuttlefish?
Preparing grilled cuttlefish is quite simple, and there are several ways to do it. First, it's essential to wash and clean it thoroughly, although you can also ask a trusted fishmonger for this task . Before cooking, it must be patted dry to prevent it from releasing too much liquid.
It's then cooked in a pan with olive oil, discarding any remaining liquid. As for the garlic and parsley accompaniment, there are several ways to add it:
- Sauté the mollusk with the chopped garlic beforehand, then add the chopped fresh parsley.
- Make a marinade of garlic and chopped parsley using a mortar or mixer and olive oil, which is added when serving the dish.
- Cook the cuttlefish for a few minutes and then add the garlic and freshly chopped parsley to blend the ingredients while cooking.
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Recipe for grilled cuttlefish with garlic and parsley
Yields : 4 servings
Preparation: 15 minutes
Ingredients
- 500 gr of fresh cuttlefish
- 4 garlic cloves
- A bunch of fresh parsley
- Extra virgin olive oil
- Salt to taste
- Newly 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 blender. Mix well and add olive oil until an emulsion forms.
- In a frying pan, heat a little olive oil and add the chopped cuttlefish. When the liquid starts to evaporate, 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 cuttlefish turns a light golden brown. Season with salt and pepper to taste.
- Place on a plate or platter and sprinkle the garlic and parsley emulsion on top.
