Sepia a la Plancha

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the cleaned and scored cuttlefish very dry with paper towels to ensure a good sear.

   Ca. 2 min.

   Kokkens note: Removing excess moisture is key for crispy cuttlefish.

2. 2

   Heat a griddle pan or large skillet over high heat until smoking hot, then add the olive oil.

   Ca. 3 min.

   Kokkens note: A very hot pan is crucial for achieving a good char and tender interior.

3. 3

   Place the cuttlefish onto the hot griddle in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until golden brown and slightly charred.

   Ca. 6 min.

   Kokkens note: Cook in batches if necessary to maintain high pan temperature.

4. 4

   While the cuttlefish cooks, prepare the dressing by combining the minced garlic, chopped parsley, and lemon juice in a small bowl.

   Ca. 2 min.

5. 5

   Season the cooked cuttlefish with salt and freshly ground black pepper.

   Ca. 1 min.

6. 6

   Arrange the cuttlefish on a serving platter and drizzle generously with the garlic-parsley-lemon dressing.

   Ca. 1 min.

   Kokkens note: Serve immediately while hot.