🦑 Seppia alla griglia (grilled cuttlefish)
Seppia alla griglia is cuttlefish cleaned, scored and cooked quickly over a very hot grill until lightly charred outside and tender inside. It is dressed simply with olive oil, lemon, garlic and plenty of chopped parsley. The flavour is sweet and briny with a smoky edge, and it is served as a main course or antipasto with lemon wedges and a green salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g cuttlefish, cleaned
- 2 tbsp olive oil
- 1 lemon
- 2 garlic cloves, finely chopped
- 15 g parsley, chopped
- Salt and black pepper
Method
- Score the cuttlefish bodies lightly in a crosshatch and pat dry.
- Mix 1 tbsp oil with the garlic, parsley, a squeeze of lemon, salt and pepper and toss the cuttlefish in it for 15 minutes.
- Grill over very high heat for 2–3 minutes per side until just opaque and lightly charred.
- Drizzle with the remaining oil and serve with lemon wedges.
How to make it lighter
- Cuttlefish itself is lean; most of the calories come from the oil, so measure it — 1 tbsp ≈ 120 kcal.
- Use a marinade of lemon, garlic and parsley and brush on oil only lightly.
- Serve with grilled vegetables or a large salad.
History
Grilled cuttlefish is a common dish in coastal towns along the Italian Adriatic and across the Mediterranean, where cuttlefish are caught in spring. It is a staple of seaside trattorias today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →