Grilled Cuttlefish with Spicy Rouille Sauce

Ingredients

• 500g (1.1 lb) fresh cuttlefish 500g (1.1 lb) fresh cuttlefish
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• For the rouille sauce: For the rouille sauce:
• 2 cloves of garlic 2 cloves of garlic
• 1 red chili pepper, deseeded and chopped 1 red chili pepper, deseeded and chopped
• A pinch of saffron threads A pinch of saffron threads
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the cuttlefish by removing the head, ink sac, and internal organs. Rinse thoroughly and pat dry.
2. 2.
   In a bowl, combine the olive oil, minced garlic, lemon juice, salt, and pepper. Add the cleaned cuttlefish and marinate for 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In the meantime, prepare the rouille sauce. In a mortar and pestle, crush the garlic, red chili pepper, and saffron threads until a paste-like consistency is achieved. Gradually add the olive oil while stirring continuously. Season with salt to taste.
5. 5.
   Grill the marinated cuttlefish for 2-3 minutes per side until cooked through and slightly charred.
6. 6.
   Serve the grilled cuttlefish with a generous dollop of the spicy rouille sauce on top.

Treat your ingredients with care...

• Cuttlefish — Make sure to clean the cuttlefish thoroughly, removing any innards and the ink sac. This will ensure a clean and delicious final dish.

Tips & Tricks

• If you can't find fresh cuttlefish, you can substitute it with squid or octopus.
• Adjust the spiciness of the rouille sauce by adding more or less red chili pepper according to your preference.
• Serve the dish with a side of crusty bread to soak up the flavorful rouille sauce.
• For an extra burst of freshness, garnish the dish with chopped parsley or cilantro.
• If you don't have a grill, you can also cook the cuttlefish on a stovetop grill pan or under the broiler.

Serving advice

Serve the Grilled Cuttlefish with Spicy Rouille Sauce as a main course, accompanied by a side of roasted vegetables or a fresh green salad. Drizzle any remaining rouille sauce over the cuttlefish for an extra burst of flavor.

Presentation advice

Arrange the grilled cuttlefish on a platter, drizzle the vibrant rouille sauce over the top, and garnish with a sprinkle of fresh herbs. Serve with a wedge of lemon on the side for an added touch of freshness.