Sepia a la plancha
Grilled cuttlefish.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Taberna Antonio Manuel
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Seafood grilling, particularly of fresh catches, has been a staple along the Mediterranean coast for centuries. Its simplicity reflects the availability of fresh ingredients and the desire to preserve their natural flavors. Sepia a la plancha likely evolved from this tradition, becoming popular as a quick and easy way to prepare cuttlefish in taverns and homes alike.
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Sepia a la plancha is a common dish found in tapas bars and restaurants across Spain, especially in coastal regions. It represents a casual, social way of dining, often enjoyed with friends and family.
Tapas Culture
Sepia a la plancha is a quintessential tapa, designed for sharing and enjoying alongside other small dishes and drinks. This reflects the Spanish tradition of socializing over food and drink.
Coastal Cuisine
As a seafood dish, Sepia a la plancha is particularly prevalent in coastal regions of Spain, where fresh cuttlefish is readily available. It is often enjoyed as a celebration of the sea's bounty.
Simplicity and Freshness
The dish embodies the Spanish appreciation for simple, fresh ingredients. Minimal preparation allows the quality of the cuttlefish to shine through.
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Sepia a la plancha offers a simple yet flavorful experience, highlighting the natural taste of cuttlefish with minimal seasoning.
The primary flavor is that of the fresh cuttlefish itself, which is subtly briny and slightly sweet. The high heat grilling imparts a smoky char, adding a layer of complexity. A drizzle of olive oil contributes richness and enhances the cuttlefish's natural flavors. Garlic and parsley (if used) provide a fresh, aromatic counterpoint. Lemon juice adds a bright acidity that cuts through the richness and balances the flavors.
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Source Fresh Cuttlefish
The quality of the cuttlefish is paramount. Look for firm, glossy, and odorless cuttlefish from a reputable source.
Prevent Overcooking
Cuttlefish can become rubbery if overcooked. Grill it quickly over high heat, just until cooked through and slightly charred, typically only a few minutes per side depending on thickness.
Tenderize Before Grilling
Score the cuttlefish lightly in a crosshatch pattern before grilling to help tenderize it. Some cooks also briefly pound the cuttlefish to further tenderize it.
Use High Heat
High heat is crucial for achieving a good sear and preventing the cuttlefish from becoming watery. A plancha or cast iron skillet works well.
Rest After Grilling
Letting the cuttlefish rest for a minute or two after grilling allows the juices to redistribute, resulting in a more tender and flavorful dish.
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