Griddled cuttlefish: a recipe that is loved by everyone

Griddle cuttlefish is a very easy recipe to prepare and one that is always loved by grown-ups and little ones. Don’t miss our step-by-step instructions! 

on today's menu


The cuttlefish is a mollusc (like the octopus and squid) that is very common in coastal establishments during the summer months, although it can also be found fresh or frozen throughout the year to cook at home. It is a food source which contains proteins and it is also low in calories, which makes it perfect for eating as a starter or as a main dish with a salad.  

Because of this, griddled cuttlefish is the perfect recipe to include in your diet. Also, cooking griddled cuttlefish holds no mysteries: in hardly 10 minutes you can have the dish cooked and ready to eat. However, there are two tips for making griddled cuttlefish that you should keep very much in mind: drying the cuttlefish (to control how wet it is) and the cooking temperature of the griddle or frying pan.  

You should also have good control over the dressing to give the dish extra flavour, which will undoubtedly make it a success. Cuttlefish with garlic and parsley, with the addition of some oil, lemon and a small splash of vinegar will be simply incredible.  Let’s get to it without any more ado. Here’s how to cook griddled cuttlefish. 

Ingredients for griddled cuttlefish

You will need the following ingredients, take note!

  • 500 g cuttlefish
  • 2 cloves of garlic
  • 1 spoonful freshly-squeezed lemon juice
  • 1 teaspoon of vinegar
  • 1 drizzle of olive oil
  • 1 bunch of parsley
  • 1 pinch of salt

How to make griddled cuttlefish

Prepare everything before you start cooking, including the sauce for the griddled cuttlefish: the dressing. If you choose to griddle the cuttlefish whole, you will first need to clean it well (removing the hard part and the insides, such as the legs, tentacles and the mouth or beak) before cutting it into medium-sized cubes, as these will later reduce in size with the heat. Another option is to use frozen cuttlefish that has already been cut into pieces.  

As we mentioned earlier, wetness is a risk when it comes to cooking your cuttlefish, so you will need to remove any excess water with absorbent paper towels. Even if you choose to use frozen cuttlefish, you still need to allow it to thaw out and then carry out the drying process.  

As for the dressing (which you can prepare first, so that it is ready), place the peeled and sliced garlic, a pinch of salt and the chopped parsley into a mortar. Grind all the ingredients and then add the lemon, oil and a little vinegar. Mix all the ingredients together into a sauce and put aside.  

To start cooking the cuttlefish, place a little oil (just a little bit, as it should be griddled and not fried) on the griddle or frying pan and let it heat to the right temperature. When the oil is hot (without letting it burn) add the cuttlefish. Then increase the heat a little more and turn the cuttlefish every minute so that it is cooked evenly all over and does not stick.  

Then, a few minutes after the heat is turned off, in the residual heat of the pan add the dressing so that the cuttlefish fully absorbs the flavours. The stir it all so that it warms up a little.  

After this step, you have griddled your cuttlefish and all that is left to do is plate it up. A few winning ideas for the dish (to make it even more of a success): add an extra splash of lemon (to taste), or decorate with a sprig of parsley. Delicious, and justifiably so.