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Sepia a la Plancha

Sepia a la plancha/SEH-pyah ah lah PLAHN-chah/
Also known as: Sepia a la Plancha con Ajo y Perejil, Grilled Cuttlefish, Spanish Griddled Cuttlefish
Sepia a la Plancha
About this dish

Cuttlefish seared quickly on a very hot griddle until lightly charred and tender, finished with garlic, parsley and olive oil.

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Ingredients
🦑600g cuttlefish, cleaned and cut into pieces
🧄3 garlic cloves, finely chopped
🌿A handful of parsley, chopped
🫒80ml extra virgin olive oil
🍋Lemon wedges
🧂Coarse salt
Method
Serves 2
1
Mix the garlic, parsley and olive oil (ajillo).
2
Pat the cuttlefish dry and score it lightly.
3
Cook on a smoking-hot griddle for 1–2 minutes per side.
4
Season with salt and spoon over the garlic and parsley oil.
5
Serve straight away with lemon.
✓ What Makes it Authentic

Sepia a la plancha is a staple of tapas bars along Spain's coasts, especially in Andalusia and Catalonia, often served with alioli.

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Sepia a la Plancha — Spanish Cuisine | What To Eat