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Barbecued Cuttlefish

Barbecued Cuttlefish

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1kg medium size Cuttlefish from one of the Blue Island Fish Markets
Sea salt
1/2 cup olive oil
Juice of 2 lemons
1 pinch of pepper
1 teaspoon oregano
1 tablespoon parsley, finely chopped

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Barbecued Cuttlefish

  • Main Course
Cooking Methods:
  • Portions: 2
  • Μέτρια




Purchase the cleaned Cuttlefish from one of the Blue Island Fish Markets.

Using a sharp knife make shallow cuts in the bag at intervals of 1-1½ cm on one side (the abdomen), taking care not to go too deep and cut through them, or cut the bag open with a knife  in the middle from end to end. This is necessary, because otherwise the bag will swell up during cooking and can burst, which is quite dangerous.

Place the rest of the ingredients in a mixing bowl and stir well to make the oil and lemon sauce.Dry the cuttlefish thoroughly with absorbent paper and season with salt sparingly because they are already salty. Next, lightly grease them with olive oil.

Heat a grill well over charcoal (the cleaner the better, so that the cuttlefish doesn’t stick) and lightly brush it with oil. Cook the cuttlefish for 5-8 minutes on each side (depending on their size). The cuttlefish are ready when their flesh turns white and is no longer transparent and when their skin (membrane) turns purple. Remove from the grill and place on a platter, drizzle with the oil and lemon sauce and divide into portions.

Serve immediately.

Bon appétit!

Tip: If the cuttlefish aren’t dried completely, then they will not turn golden-brown during cooking, because of their high water content.


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