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Recipe Thursday-Spanish Cuttlefish Tapas

Posted on July 14th, 2016 | Posted in Appetizer, Recipes

PanaPesca Cuttlefish-

Cuttlefish or “sepia” as it known in Spain is one of those fabulous delights from the ocean. Cuttlefish is in between squid (calamari) and octopus (pulpo), not as chewy as octopus and a little firmer than squid.

We recently brought into stock PanaPesca’s skin pack cuttlefish so with a sample I decided to make my first cuttlefish recipe. I had enjoyed this seafood when I was in Greece, so was excited to make it at home. This dish was delicious and fresh, but I will say that it is definitely best served as an appetizer, because of the strong unique flavor of this fish.

Cuttlefish 2407

Yield 4-6 Servings
1 PanaPesca skin pack whole cleaned cuttlefish (330168, 8/1.1#)
5 garlic cloves roughly chopped (02619, 5#)
3 tablespoons of extra virgin olive oil and more for drizzling (992059, 4/3LTR)
Kosher salt (CQS030, 3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT) to taste
1/2 cup red onions finely sliced (00683, 5#)
1/4 cup Italian parsley leaves chopped (00751, 60CT)
zest of 1 lemon (00531, 12CT)
juice of 1 lemon (00531, 12CT)
1/2 teaspoon Spanish paprika (CWP009, 5#)
1/2 cup roasted red peppers, sliced into 1 inch strips (990154, 6/#10, Del Sol)
1 Italian bread loaf (550025, 24/19oz, Rich’s)

Wash the cuttlefish. Keep the cuttlefish heads and tentacles whole, slice the body in half length ways and then cut into one inch wide strips.

Place the cuttlefish pieces into a bowl and add a drizzle of olive oil, the chopped garlic, paprika, 1/4 cup parsley leaves, salt to taste. Add a little freshly cracked black pepper to taste.

Mix well, and leave to marinade for at least 3 hours in the fridge.

Heat a little olive oil in a frying pan and add the cuttlefish, fry for 3–4 minutes or until tender and slightly charred.

Remove from heat. Add the finely sliced red onions, more parsley leaves, the juice and zest of 1 lemon. Toss well with the grilled peppers.

To finish, drizzle a little more extra virgin olive oil and serve with toasted Italian bread.

This can be eaten warm or serve at room temperature. The amazing thing is how the finely sliced onions and the lemons bring this dish to a whole new level.


Variation: For a spicier version, can opt to add some freshly cut chilies for the extra oomph! Chili flakes can also be added to the marinade.

Recipe adapted from www.thesoupspoon.com

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