AppetizerMain Course

Sepia a la Plancha

Name: Sepia a la Plancha
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: spanish
Ingredients: 300 g cuttlefish cleaned, scored; 2 tbsp olive oil; 2 clove garlic minced; 2 tbsp fresh parsley finely chopped; 0.5 pcs lemon juiced; 1 pinch salt; 1 pinch black pepper freshly ground

This classic Spanish dish features tender cuttlefish quickly seared on a hot griddle until lightly charred and juicy. A simple garlic and parsley dressing brightens the rich seafood flavor. It makes for an excellent appetizer or light main course.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Medium
Per serving: 255 kcal

Gluten-free

Allergen information: may contain molluscs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gcuttlefish, cleaned, scored
2 tbspolive oil
1 pinchsalt
1 pinchblack pepper, freshly ground

dressing

2 clovegarlic, minced
2 tbspfresh parsley, finely chopped
0.5 pcslemon, juiced

Equipment

griddle pan · skillet · small bowl · cutting board · knife

The method

Step by step

1
Pat the cleaned and scored cuttlefish very dry with paper towels to ensure a good sear.
About 2 min
Cook’s note: Removing excess moisture is key for crispy cuttlefish.
2
Heat a griddle pan or large skillet over high heat until smoking hot, then add the olive oil.
About 3 min
Cook’s note: A very hot pan is crucial for achieving a good char and tender interior.
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.
About 6 min
Cook’s note: Cook in batches if necessary to maintain high pan temperature.
4
While the cuttlefish cooks, prepare the dressing by combining the minced garlic, chopped parsley, and lemon juice in a small bowl.
About 2 min
5
Season the cooked cuttlefish with salt and freshly ground black pepper.
About 1 min
6
Arrange the cuttlefish on a serving platter and drizzle generously with the garlic-parsley-lemon dressing.
About 1 min
Cook’s note: Serve immediately while hot.

Per serving

Nutrition

75%Score

Calories: 254.5kcal
Protein: 25.4g
Carbs: 5.9g
Fat: 15.3g
Fibre: 1.5g
Sugar: 0.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover cuttlefish in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium-low heat until just warmed through to avoid making it tough.