– Pan Grilled Cuttlefish with Artichoke Hearts –
This Pan Grilled Cuttlefish with Artichoke Hearts is another delicious and classic Spanish dish. In Spain it´s mostly served as a tapas appetizer, but I like to serve it as a main course next to some roasted potatoes for an easy and enjoyable meal. This dish is naturally gluten-free, low carb and loaded with Mediterranean flavors. The cuttlefish that I used for this recipe I bought frozen, thawed it out and then patted it dry with paper towels. If you can´t find cuttlefish in your area, you can always substitute it for squid. The secret to this dish is to use a non-stick frying pan, since we are cooking the cuttlefish with no oil in the pan. This recipe is healthy, easy to make and done in under 30 minutes.
– What is Cuttlefish? –
Cuttlefish or cuttles are marine animals of the order Sepiida. They belong to the class Cephalopoda, which also includes squid, octopuses, and nautiluses – Wikipedia. If you have never eaten cuttlefish before it is very similar in taste and texture to squid, so like I stated earlier if you can´t get your hands on some cuttlefish (you will mostly find them at Asian supermarkets) just use squid for this recipe. Like squid, you don´t want to over-ccok cuttlefish, otherwise it will get a rubbery texture that is very unpleasant. Watch the video below on How to Make Pan Grilled Cuttlefish with Artichoke Hearts or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make Pan Grilled Cuttlefish with Artichoke Hearts
Pan Grilled Cuttlefish with Artichoke Hearts
Ingredients
- -3 tbsp extra virgin Spanish olive oil
- -1 cuttlefish
- -2 cloves of garlic
- -1/2 onion
- -1 cup jarred artichoke hearts
- -1/4 cup white wine
- -6 cherry tomatoes
- sea salt
- black pepper
- fresh parsley
- fresh lemon
Instructions
-
Thinly slice 2 cloves of garlic, finely dice 1/2 of an onion, drain a jar of artichoke hearts in brine and cut them in half, reserve 1 cup of the cut artichoke hearts, pat dry 1 whole cleaned cuttlefish and drizzle it extra virgin Spanish olive oil and rub it all over the cuttlefish and season it with the sea salt
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Heat a medium sized non-stick frying pan with a medium-high heat, once the pan get´s hot add the cuttlefish into the pan and cook for 90 seconds per side, then remove it from the pan and set it aside covered with foil paper
-
Using the same pan with the same heat add 2 tablespoons of extra virgin Spanish olive into the pan and immediately add the slices of garlic and the diced onions, mix them around with the oil and scrape anything that was left over from the cuttlefish, about 1 minute later add the 1 cup of cut artichoke hearts, then season everything with sea salt and freshly cracked black pepper and mix everything together, after cooking the artichoke hearts for 3 minutes add a 1/4 cup of white wine and a squeeze of fresh lemon juice, 2 minutes after adding the wine add the cuttlefish back into the pan along with 6 cherry tomatoes and lower the fire to a low heat, let it simmer for 3 to 4 minutes
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Transfer everything in the pan into a plate and garnish with freshly chopped parsley
-
Enjoy!
Recipe Notes
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Thank you for the great recipe!
01 . Jul . 2018Spain on a Fork
Thank you 🙂
02 . Jul . 2018