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Sepia a la plancha is one of the most popular dishes in Spanish coastal cuisine, featured on nearly every bar and restaurant menu from Catalonia to Andalusia. Cuttlefish, which has a firmer, meatier texture than squid, is scored in a crosshatch pattern and pressed flat on a screaming hot plancha (flat iron griddle) until it develops a beautiful golden char on the outside while remaining tender inside. The essential finishing step is a drizzle of olive oil and the classic picada of garlic, lemon juice, and chopped parsley - the garlic releasing its aroma onto the hot surface as it mingles with the charred juices. Served as a tapa or starter with good bread and a glass of cold cava or Albariño, it is a celebration of simplicity and freshness.
Prep
15 min
Cook
8 min
Total
23 min
Servings
4 srv
Difficulty
Easy
Calories
185 kcal
For 4 serving(s)
Per serving
Score the cleaned cuttlefish bodies in a fine crosshatch pattern on the inside surface with a sharp knife - this prevents curling during cooking and allows even contact with the grill.
Separate the tentacles from the bodies; pat both completely dry with paper towels.
Season with salt and drizzle lightly with olive oil, rubbing it all over the surface.
Heat a plancha, cast iron griddle, or heavy frying pan until smoking hot.
Place the cuttlefish bodies flat on the griddle scored-side down; press firmly and continuously with a spatula to ensure full contact - they will try to curl and must be held flat.
Cook 3-4 minutes until well charred with golden, caramelized patches; flip and cook the tentacles alongside for 2-3 minutes until tender.
While the cuttlefish rests 1 minute, mix minced garlic with chopped fresh parsley and a squeeze of lemon juice; pour this over the hot cuttlefish and serve immediately.
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