in Spain

Grilled cuttlefish skewers

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Ingredients for 4 servings:

  • 20 cuttlefish (sepia), small tubes
  • 7 tbsp olive oil
  • 4 cloves garlic
  • 1 tsp oregano
  • 1 sprig(s) rosemary
  • 1 pinch(s) of cayenne pepper
  • ½ lemon(s), juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Crush the garlic and mix with all the other spices and olive oil. Gut the cuttlefish under running water (not necessary for frozen cuttlefish) and wash. Coat the cuttlefish thoroughly with the marinade and let it marinate overnight in the refrigerator. Thread 5 cuttlefish onto each skewer and place it on the hot grill. When the cuttlefish skewers are golden brown on both sides, remove from the grill and serve immediately. Serve with baguette, mixed green salad, and aioli.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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