Sepia a la Plancha
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
Allergen information: may contain molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store any leftover cuttlefish in an airtight container in the refrigerator.
Reheat gently in a pan over medium-low heat until just warmed through to avoid making it tough.
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