The baked grilled cuttlefish skewers are a versatile and enticing fish dish, perfect for those who love the authentic flavors of Mediterranean cuisine.
Preparing and enjoying this dish is like embarking on a sensory journey along the coasts of the Bel Paese, in picturesque places that evoke the smell of the sea and the warmth of the sun. The cuttlefish, aromatic herbs, extra virgin olive oil: all simple and traditional ingredients that, when expertly mixed, create an inviting and flavorful recipe.
The cuttlefish, freshly caught, are the heart of this preparation. They are carefully cleaned and cut into pieces to be skewered. The breading is a ritual: a mix of breadcrumbs, semolina, parsley, thyme, pepper, lemon zest, salt, and extra virgin olive oil, which wraps the cuttlefish, giving them an irresistible crunchiness and a rich flavor.
The skewers are then placed on a baking sheet and drizzled with a little oil, to be baked until perfectly golden. The result is a symphony of textures and aromas, that explodes in your mouth with every bite.
These delicious baked grilled cuttlefish can be served on various occasions: whether it’s a summer dinner with friends, a family lunch, or a romantic evening. Served with a fresh seasonal salad and a good glass of white wine, they represent the perfect balance between simplicity and sophistication.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 102.59 (Kcal)
- Carbohydrates 7.84 (g) of which sugars 0.64 (g)
- Proteins 7.67 (g)
- Fat 4.65 (g) of which saturated 0.59 (g)of which unsaturated 0.19 (g)
- Fibers 0.56 (g)
- Sodium 351.96 (mg)
Indicative values for a portion of 43 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Grilled Cuttlefish Skewers
To prepare the skewers, get 10 wooden sticks.
- 2 cuttlefish
- 1/2 cup breadcrumbs
- 1/2 cup semolina
- 1 lemon
- 1 bunch parsley
- 1 tbsp thyme
- 1/2 tsp salt
- 1/8 tsp pepper
- 3 tbsps extra virgin olive oil
Preparation of Baked Grilled Cuttlefish Skewers
Quickly rinse the cuttlefish under cold running water to remove any surface impurities.
Place the cuttlefish on the cutting board and, with a special knife, cut the back and remove the bone. Then, remove the ink sac (which you can use for other preparations) and the innards.
Now, peel off the skin by grasping it with your fingers. Then, clean the tentacles, removing any hard or unpleasant parts.
Finally, rinse the cuttlefish again under running water to remove any remaining innards.
Cut them into pieces of the desired size for making the skewers.
Now make your skewers, alternating strips of the body with pieces of tentacles.
In a bowl, combine the breadcrumbs, semolina, chopped parsley, thyme, salt, pepper, grated lemon zest, and 2 tablespoons of oil. Mix everything with your hands so that the mixture blends well.
Transfer the coating to a tray and roll the skewers in it, coating them well. Then, place them on a baking sheet lined with parchment paper and drizzle with a little oil.
Bake in a preheated (fan) oven at 356°F (180°C) for 20 minutes.
Serve the skewers hot, on a platter garnished with salad leaves.
You can also enjoy the grilled cuttlefish with a splash of lemon juice.
Storage
The baked grilled cuttlefish skewers can be refrigerated in an airtight container for 1-2 days. Before serving, reheat them in the oven at 320°F (160°C) for about ten minutes.
FAQ (Questions and Answers)
What are the best side dishes for baked grilled cuttlefish skewers?
Ideal side dishes include fresh salads, grilled or roasted vegetables, and roasted potatoes.
How do I prevent the cuttlefish from becoming rubbery?
To prevent cuttlefish from becoming rubbery, do not overcook them. Follow the cooking times indicated in the recipe carefully and ensure that the cuttlefish pieces are of uniform size for even cooking.
Can I use squid instead of cuttlefish?
Yes. Squid can be used instead of cuttlefish. The flavor and texture will be slightly different, but the dish will still be delicious.
