Spanish · PANTRYHOP RECIPE
Sepia a la Plancha (Griddled Cuttlefish)
20 minutes · 4 servings · omnivore
A common coastal Spanish tapa, cooked quickly on a hot pan.
Ingredients
Check you have the quantities below.
- 600 g cleaned cuttlefish or squid tubes
- 3 tbsp olive oil
- 1 garlic clove, minced
- 3/4 tsp salt
- 2 tbsp parsley, chopped
- 4 lemon wedges
Let’s make it
- Pat the cuttlefish dry and cut into large flat pieces if needed.
- Heat a skillet or grill pan over high heat. Brush with oil and cook the cuttlefish 2–3 minutes per side.
- Mix remaining oil with garlic, salt, and parsley, then spoon over the hot seafood.
- Serve with lemon wedges.
Slice very thinly for children and serve with plain rice or bread.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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