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Sunday, March 07, 2010

Sepia a la Plancha




I am always looking for new ways to make sepia (cuttlefish). This recipe is about as easy as it gets and it is incredible. I order this as a tapa in bars all the time and I never get tired of eating it. It is also great on a sandwich. My hand mixer is just too moody to use so I had to mix the garlic, olive oil, and parsley with a mortar and pestle (I'm living like and animal for not having a good hand mixer). The trick with things like sepia and squid is that you either cook them very little or for a long time, otherwise they get rubbery. This one came out perfectly tender after cooking it for only about a minute and a half each side. The sauce just needs to heat and not cook or it will burn. Serve with some good bread and white wine--and olives, don't forget the olives.*

Î just bought some amazing olives at the Rocafort Saturday country market which are the best I have had so far in Spain and that is saying a lot.

¡Buen provecho!