Preparing cuttlefish grilled or in a pan is a delicious and simple option to enjoy this seafood in all its freshness and flavor. Cuttlefish, with its firm texture and mild flavor, lends itself perfectly to quick cooking and the incorporation of complementary flavors. Here you have a detailed recipe to make grilled or pan-fried cuttlefish. Lets go cook!
Ingredients:
- 500 g of fresh cuttlefish
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 lemon (juice and zest)
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon sweet paprika (optional)
- 1 fresh red chilli, chopped (optional, for a spicy touch)
Instructions:
- Cleaning the Cuttlefish: Start by cleaning the cuttlefish. Rinse it under cold water to remove any sand and shell. Remove the skin and feather from the cuttlefish, making sure to leave only the meat. Cut the cuttlefish into strips or pieces, depending on your preferences.
- Preparation of the Adobo: In a large bowl, mix the chopped garlic, fresh parsley, lemon juice and zest, olive oil, salt, pepper, sweet paprika (if using) and red chilli. minced (if you want a spicy touch). This mixture will be the marinade for the cuttlefish.
- Marinating the Cuttlefish: Place the cuttlefish pieces in the marinade, making sure they are well coated. Marinate for at least 30 minutes in the refrigerator so the flavors are fully absorbed.
- Heating the Skillet: Heat a large skillet over medium-high heat. It is not necessary to add oil to the pan, as the cuttlefish will release liquids during cooking.
- Cooking the Cuttlefish: Once the pan is very hot, place the cuttlefish pieces on the hot surface. Cook the cuttlefish for 2-3 minutes on each side, until golden and cooked through. The key here is not to overcook the cuttlefish to maintain its tender texture.
- Add Remaining Marinade: After turning the cuttlefish, add the remaining marinade to the pan. This will intensify the flavors and create a delicious sauce by combining it with the juices released by the cuttlefish during cooking. Cook for a few additional minutes so the sauce mixes well.
- Serve Hot: Once the cuttlefish is fully cooked, remove the pan from the heat. Serve the cuttlefish hot, drizzling the pan juices and sauce over it. You can accompany it with additional lemon slices and a little more fresh parsley for a decorative touch.
- Accompaniments (optional): You can accompany the grilled cuttlefish with a side of white rice, a fresh salad or some roasted potatoes. The light flavor of cuttlefish pairs well with a variety of side dishes.
- Wine Pairing: To enhance the dining experience, consider pairing cuttlefish with a dry white wine. An Albariño or Verdejo will complement the fresh and marine flavors of the cuttlefish very well.
- Enjoy your Food: Now, enjoy your delicious grilled cuttlefish! The combination of fresh, citrus and herbal flavors is sure to delight your palate and that of your guests.
Preparing grilled cuttlefish is a fantastic way to highlight the quality of this seafood, and this simple recipe will allow you to enjoy the freshness and deliciousness of cuttlefish in a quick and delicious way. Enjoy!