How to make
Absorb as much moisture as possible from the cleaned cuttlefish. By cleaned is meant to remove the horny growth at the base of the tentacles, similar to an eye.
Cut both longer than the other tentacles. Only the outermost layer of the seafood is removed, the one that is gray-black from the ink and if the cuttlefish is small, this is not necessary. The sides are not touched unless there are visible hanging skins that can be cut.
Grease the surface of the grill pan with olive oil and sprinkle it with a pinch of salt. Keep in mind that cuttlefish should be naturally salty, so do not add too much of it. If, however, it turns out to be unsalted, it is very likely that it has been treated with some chemistry that, in addition to salt, has extracted all of its flavors. This often happens with frozen seafood.
Make a few slits in the meat, just like cracks that can open the cuttlefish well and make it easier to grill.
Put it in a pan over high heat. It is mandatory for it to be perfectly heated and not to put the seafood before it has reached the maximum temperature. If you do not comply with this condition, it will begin to leak fluid, shrink and become tough.
I have also noticed that in both squid and cuttlefish, if it is fresh or defrosted and is left for a day or two, then it also releases a lot of liquid during baking and loses its tenderness.
Therefore, cook it immediately after defrosting it or as soon as you buy the seafood, if it is fresh.
Let's go back to grilling it in the pan.
Once you notice that the cuttlefish has started to become milky white and its flesh loses its transparency, immediately turn it over and bake it on the other side until it aquires an appetizing color. After turning it over, sprinkle it with olive oil again.
Don't wait for it to form a hard crust, or grill too much. The rule for these seafood is to be cooked quickly over high heat or very slowly over low heat. However, the latter is meant only when boiling it.
My very simple suggestion is to serve the cuttlefish with sliced garlic and sprinkled with more olive oil.
The Pan-Grilled Cuttlefish goes great with tomatoes and mayonnaise or aioli, or at least this is my favorite combination.
Enjoy your meal!
