Grilled cuttlefish

Ingredients

• 500 gcuttlefish
• to tasteextra-virgin olive oil
• 1 small bunchparsley
• to tastesalt
• to tasteblack pepper
• to taste (optional)lemon juice

Instructions

1. 1

   Dry the cuttlefish

   Once the cuttlefish is cleaned, gently pat it dry with kitchen paper.

2. 2

   Mix the dressing

   Combine the oil and pepper with the parsley, finely chopped.

3. 3

   Brush and heat

   Brush the cuttlefish with the dressing while heating the grill until very hot.

4. 4

   Grill the cuttlefish

   Place the cuttlefish on the hot grill and cook for 3–4 minutes on each side, turning it just once. These timings are for small to medium cuttlefish; allow a few extra minutes for larger pieces.

5. 5

   Season and serve

   Transfer the cooked cuttlefish to a plate, season with salt and, if you like, add a light squeeze of lemon juice. Serve while hot.

What is grilled cuttlefish?

Cuttlefish is a cephalopod, related to squid and octopus, and is a familiar ingredient in Italian coastal cooking. Grilling it simply lets its mild, savoury flavour come through.

This version uses a quick parsley and olive oil dressing, with lemon as an optional finish. A very hot grill and brief cooking are the keys to keeping the cuttlefish tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 514 calories, 80g protein, 2g carbs, 14g fat.

Cuttlefish supplies most of the protein, while its carbohydrates are minimal; olive oil contributes most of the fat and energy. The estimate assumes about 15 ml of oil, since the recipe gives no measured amount, and does not include extra salt to taste. Pair it with green salad and tomatoes for a more rounded plate.

Getting the cuttlefish ready

Cleaning: Separate the body sac from the tentacles, which can be grilled too. Remove the cuttlebone and innards, then rinse well under cold running water; a fishmonger can clean it for you.

Drying: Pat the cleaned cuttlefish dry before it goes on the grill. Excess water can hinder browning and make the surface steam.

A very hot grill matters

Preheating: Heat the grill thoroughly before adding the cuttlefish. The same principle applies if you are cooking it over a barbecue.

When to add the dressing

Before grilling: Brushing on the oil, pepper and parsley gives the cuttlefish a light coating as it cooks.

After grilling: For a fresher parsley flavour, cook the cuttlefish plain and add the dressing just before serving instead.

How to judge doneness

Timing: Small to medium cuttlefish need 3–4 minutes per side, with one turn. Larger pieces take a few minutes longer, so use the stated time as a guide rather than relying on it alone.

Texture: Serve as soon as the cuttlefish is cooked through; prolonged grilling can make it tough. Keep the grill hot so it cooks quickly.

What to serve alongside

Green salad: A simple salad dressed with olive oil, salt and lemon juice makes a fresh accompaniment. Add cherry tomatoes for a sweet, crisp contrast.

Finishing: Salt the cuttlefish after grilling and add lemon only if you want a brighter finish.

Oven-baked alternatives

Plain seasoning: For an oven version, dress the cuttlefish with oil, salt, pepper and parsley, then bake on a parchment-lined tray at 180 °C for 20–25 minutes, depending on size.

Breadcrumb topping: Alternatively, cover it with a light mixture of breadcrumbs, oil, salt, pepper, parsley and lemon juice. Use the same temperature and baking time.

Recipe notes & tips

• Ask your fishmonger to clean the cuttlefish if you would rather not do it yourself.
• Dry the cuttlefish well so it meets the grill without excess moisture.
• Wait until the grill is very hot before cooking.
• Turn the cuttlefish only once to avoid disrupting the sear.
• Add the parsley dressing after grilling if you want its flavour to stay especially fresh.
• Adjust the cooking time to the size of the cuttlefish.

Variations

• Oven-baked: Bake with oil, salt, pepper and parsley at 180 °C for 20–25 minutes, adjusting for size.
• Breadcrumb crust: Add a light topping of breadcrumbs, oil, seasoning, parsley and lemon juice before baking.
• Charcoal-grilled: Cook over a hot barbecue, using the same brief cooking approach as for a grill pan.
• Fresh herb finish: Hold back the parsley dressing and spoon it over the cuttlefish just before serving.
• Tomato salad: Add cherry tomatoes to the suggested green salad for sweetness and crunch.

Common mistakes to avoid

• Starting with a cool grill: The cuttlefish may cook slowly; preheat the grill until it is very hot.
• Leaving the cuttlefish wet: Surface moisture can prevent good grilling; pat it dry first.
• Turning it repeatedly: This interrupts the cooking; turn it once after 3–4 minutes.
• Using the same time for every size: Large pieces need a few extra minutes; adjust according to their size.
• Grilling for too long: Cuttlefish can become tough; keep to a quick cook and serve promptly.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a hot pan or under a grill just until warmed through, as extra cooking can toughen the cuttlefish.

Frequently asked questions