📝 About This Recipe
Transport your senses to the sun-drenched coasts of the Mediterranean with this masterfully grilled cuttlefish. Unlike its cousin the squid, cuttlefish offers a thicker, more succulent texture that develops a beautiful caramelized crust when kissed by high heat. Finished with a vibrant infusion of cold-pressed olive oil, Meyer lemon, and fresh flat-leaf parsley, this dish is a masterclass in simplicity and coastal elegance.
🥗 Ingredients
Main Seafood
- 2 pounds Fresh Cuttlefish (cleaned, bodies and tentacles separated)
- 3 tablespoons Extra Virgin Olive Oil (for marinating)
- 1 teaspoon Sea Salt (flaky variety preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon-Parsley Gremolata
- 1/2 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 2 cloves Garlic (minced into a paste)
- 1 large Meyer Lemon (zested and juiced)
- 1/4 cup Extra Virgin Olive Oil (high quality finishing oil)
- 1/2 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- 1/4 teaspoon Red Chili Flakes (optional for heat)
For Serving
- 1 piece Lemon (cut into wedges)
- 1 sprig Fresh Oregano (for garnish)
👨🍳 Instructions
-
1
Thoroughly pat the cleaned cuttlefish dry using paper towels. Moisture is the enemy of a good sear; the drier the skin, the better the char.
-
2
Using a sharp knife, score the inside of the cuttlefish bodies in a crosshatch pattern, being careful not to cut all the way through. This prevents curling and allows the marinade to penetrate.
-
3
In a large bowl, toss the cuttlefish bodies and tentacles with 3 tablespoons of olive oil, sea salt, and black pepper. Let sit at room temperature for 15 minutes.
-
4
Prepare the gremolata: In a small bowl, whisk together the finely chopped parsley, minced garlic, lemon zest, lemon juice, 1/4 cup finishing olive oil, smoked paprika, and chili flakes.
-
5
Preheat your grill or cast-iron grill pan over high heat until it is screaming hot and slightly smoking.
-
6
Lightly oil the grill grates using a folded paper towel dipped in vegetable oil held with tongs.
-
7
Place the cuttlefish bodies on the grill, scored side down. Press down slightly with a spatula to ensure even contact.
-
8
Grill for 3-4 minutes without moving them, until deep char marks appear and the flesh turns opaque.
-
9
Add the tentacles to the grill at the same time as the bodies, as they cook at a similar rate.
-
10
Flip the bodies and tentacles. Grill for an additional 2 minutes. The cuttlefish should be firm to the touch but not rubbery.
-
11
Remove the seafood from the grill and immediately transfer to a warm serving platter.
-
12
Slice the grilled bodies into 1-inch thick rings or strips if desired, or leave them whole for a rustic presentation.
-
13
Generously spoon the lemon-parsley gremolata over the hot cuttlefish while it's resting so the flavors melt into the score marks.
-
14
Garnish with extra fresh oregano and serve immediately with charred lemon wedges on the side.
💡 Chef's Tips
Score the flesh: This looks professional and prevents the cuttlefish from rolling into a tube on the grill. Don't overcook: Cuttlefish needs either a very quick sear (5-6 mins total) or a very long braise; anything in between results in a rubbery texture. High Heat is Mandatory: You want the outside to caramelize before the inside dries out. Freshness check: Fresh cuttlefish should smell like the ocean and have firm, white flesh with no hint of ammonia. Resting: Let the seafood rest for 2 minutes after grilling to allow the juices to redistribute.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Assyrtiko or Vermentino wine. Serve alongside grilled sourdough bread rubbed with a raw garlic clove. Accompany with a side of blanched green beans tossed in lemon and almond slivers. Place over a bed of warm cannellini bean salad for a hearty meal. A side of garlicky aioli makes a fantastic dipping sauce for the tentacles.