Entree: Spain – Valencia – Sepia a la Plancha (Grilled cuttlefish seared on a hot plate with olive oil, garlic, and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 4 min

Additional 5 min

Total 21 min

Ingredients

- 2 whole cuttlefish (sepia), cleaned, approx. 1 lb (450 g) total
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 lemon, cut into wedges
- 1 tsp (5 g) flaky sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1/2 tsp (1 g) smoked paprika (optional)
- 1 tbsp (15 ml) dry white wine (optional)

Instructions

1. Pat the cuttlefish dry with paper towels, score the inner surface in a shallow diamond pattern to prevent curling and improve texture.
2. Season the cuttlefish lightly with sea salt and black pepper on both sides; brush with 2 tbsp (30 ml) olive oil.
3. Heat a griddle, plancha, or heavy cast-iron skillet over high heat until just smoking hot.
4. Place the cuttlefish on the hot surface and sear 1½–2 minutes per side until opaque and lightly charred; avoid overcooking to keep it tender.
5. Meanwhile, warm 1 tbsp (15 ml) olive oil in a small pan over medium heat, add sliced garlic and cook briefly until fragrant and golden—do not burn; add wine if using and reduce slightly.
6. Remove cuttlefish from the griddle, drizzle with the garlic-infused oil, sprinkle with parsley and smoked paprika if using, and squeeze lemon wedges over before serving.