Sepia a la Plancha

Nutrition · per serving

Steps

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.

   400 g cleaned cuttlefish, scored if thick1 small clove (4 g) garlic, finely grated10 g flat-leaf parsley, finely chopped1 medium lemon1 small clove (4 g) garlic, finely grated10 ml lemon juice
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.

   60 g mayonnaise1 small clove (4 g) garlic, finely grated10 ml lemon juice
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.

   400 g cleaned cuttlefish, scored if thick20 ml olive oil1 small clove (4 g) garlic, finely grated10 g flat-leaf parsley, finely chopped3 g fine sea salt
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.

   400 g cleaned cuttlefish, scored if thick
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.

   1 medium lemon60 g mayonnaise1 small clove (4 g) garlic, finely grated10 ml lemon juice

Origin & History

Sepia a la plancha is a classic coastal tapa found across Spain, especially in Mediterranean fishing towns and seafood bars. It reflects the Spanish love of cooking pristine seafood very simply on a hot flat grill, then finishing it with lemon, parsley, and often alioli for richness.