Sepia a la Plancha

Ingredients

Instructions

1. 1

   Pat the cuttlefish very dry with kitchen paper. If any pieces are thick, lightly score the surface in a shallow crosshatch so they cook evenly and stay flat on the griddle. Finely grate the garlic, chop the parsley, and cut the lemon into wedges, reserving 10 ml juice for the alioli.

2. 2

   Make the quick alioli by stirring the mayonnaise with the grated garlic and lemon juice until smooth. Set aside; the garlic will mellow slightly as it stands.

3. 3

   Toss the cuttlefish with the olive oil, grated garlic, chopped parsley, and salt. Heat a heavy griddle pan or frying pan over high heat until very hot. A properly hot pan is key: it sears the cuttlefish quickly instead of letting it stew and turn watery.

4. 4

   Lay the cuttlefish in the pan in a single layer. Cook for 1 1/2 to 2 minutes on the first side, then turn and cook 1 to 2 minutes more, depending on thickness, until opaque, lightly charred at the edges, and just firm. Do not overcook or it can become rubbery; for tenderness, cook it either very fast or much longer, and this dish is the fast method.

5. 5

   Transfer immediately to warm plates. Spoon the alioli alongside, add lemon wedges for squeezing over, and serve at once while the cuttlefish is hot and juicy.

Nutrition per serving

Notes

• •Ask your fishmonger for cleaned cuttlefish to keep this within 15 minutes.
• •If using very small cuttlefish, cook them whole; if large, cut into broad strips or manageable slabs.
• •A cast-iron pan or plancha gives the best char, but any very hot heavy pan works.
• •Serve with crusty bread or boiled potatoes if you want a more filling meal, though they are not included in the nutrition estimate.

Background