One of the best aspects of the Spanish culture is its gastronomy. In it, tapas are special, the famous snacks that are usually served when ordering a drink. Therefore, from Imperio we bring you the recipe of grilled cuttlefish with garlic and parsley. A simple, rich and healthy tapa, ideal for Sunday mornings in the sun.

Before starting

We buy a cuttlefish, a food that stands out for its benefits to our body. If the cuttlefish that we buy is frozen, we must wait for it to defrost well before starting to cook to release all the water. If on the other hand it is fresh, it can be cooked directly without problem. How to make it perfect? The trick is to put the fire very high and let the cuttlefish release all the water. Next, we add the dressing.

What we need to make grilled cuttlefish with garlic and parsley

-Garlic from Imperio, to ensure the best quality
-Olive oil and fresh parsley
-A pinch of salt
– Alioli sauce (optional)

sepia a la plancha con ajo y perejil interior

How to prepare grilled cuttlefish with garlic and parsley

First we clean the cuttlefish with paper towels to remove excess water. Then, we clean the cuttlefish very well removing the fillet and viscous pieces that may have, then we cut into pieces. We leave you a Youtube video to clean sepia that will be very useful. Afterwards, we prepare the mashed mix with some cloves of garlic, fresh parsley, oil and pinch of salt. Later on, we put the griddle or pan on high heat. If the cuttlefish was frozen, we put it on the fire first without oil so that it loses all the liquid and we separate it. After this point add a little olive oil, heat over high heat and add the cuttlefish. So we cook it for 2 or 3 minutes. Last, we add the garlic and parsley dill and sauté. 

Finally, we serve it hot with alioli sauce as an accompaniment will be perfect.