The Grilled Cuttlefish on the Grill Pan is truly delicious and very easy to make, just follow some small tricks to prevent it from becoming tough. The secret is to start cooking it at room temperature to prevent thermal shock and cook it for no more than 10 minutes. Marinating is not necessary for tenderness, but it will certainly make it more flavorful. Cleaning it may be the only difficulty you encounter, but you can always ask your trusted fishmonger to do it for you (I relied on Andrea). If you have some time available, do not throw away the ink sac, because it will be essential for preparing Squid Ink Tagliolini by hand. If you click on How to Clean a Cuttlefish, you will find a small demonstration video. Cuttlefish is an exceptional mollusk: low in calories and cholesterol, only 85 calories per 100 grams, making it suitable for almost any type of diet. Rich in calcium and vitamin D, which are very useful for our bones, let’s enjoy it during the best period, which is from January to April, and from September to December. They are excellent in any way you want to cook them, and to this end, I leave you the links to some delicious recipes:
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs cuttlefish
- 3 tbsps extra virgin olive oil
- 1 lemon juice
- 1 bunch parsley
- 1 clove garlic
Tools
- 1 Grill Pan
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Plastic Wrap
Preparation
First, take the cuttlefish out of the fridge at least half an hour before working with it, so that when you put it to cook, it will be at room temperature. Place it on a cutting board and try to flatten it with a sharp knife, and make diamond-shaped cuts all over the flesh. Now place it on a plate, drizzle it with a generous tablespoon of extra virgin olive oil and the juice of half a lemon.
Adjust the salt and massage a little to evenly distribute the marinade ingredients. Cover with plastic wrap and let it rest for about 15 minutes to allow it to absorb the flavors well.
At this point, heat a grill pan on the stove, and when it is hot, place the cuttlefish on it, drained of its marinade. Keeping the heat high, cook it for 10 minutes, turning it occasionally. Meanwhile, prepare the dressing. Chop the garlic and parsley, and place them in a small bowl.
Add to the same bowl two tablespoons of extra virgin olive oil, the juice of half a lemon strained with a sieve, and a pinch of salt.
Once the cuttlefish is cooked, place it on a plate and season it with the freshly made dressing.
Serve our Grilled Cuttlefish on the Grill Pan hot.
Advice and Storage
You can store the cuttlefish for no more than one day in the refrigerator, but in an airtight container. It will certainly lose a lot once you reheat it, but I recommend doing so in a microwave oven.
Freezing is not a good idea because once thawed, it will become spongy, but in extreme cases, it can be done.
