Grilled Cuttlefish (Sepia Plancha) — Mediterranean Elegance at Taperia La Mina
Our Grilled Cuttlefish (Sepia Plancha) celebrates one of the Mediterranean’s most underappreciated cephalopods. Fresh cuttlefish is scored in a crosshatch pattern, brushed with extra virgin olive oil, and grilled over high heat until beautifully charred on the outside while remaining silky and tender within. Finished with garlic, fresh parsley, and a squeeze of lemon, this dish captures the pure, clean flavors of the Mediterranean in every bite.
Cuttlefish vs. Squid: A Different Experience
While squid and cuttlefish are related, they offer distinctly different eating experiences. Cuttlefish has a thicker, meatier flesh with a subtle sweetness and a more complex, almost buttery flavor. The texture is firmer than squid but more tender than octopus — a perfect middle ground. At Taperia La Mina, we source our cuttlefish from the waters off the Costa Blanca, where the warm Mediterranean produces cuttlefish of exceptional quality and sweetness.
The Grilling Technique
Grilling cuttlefish requires precision. The flesh is scored in a diamond pattern — this not only helps it cook evenly but also creates more surface area for those beautiful caramelized grill marks. The grill must be screaming hot, and the cuttlefish needs only a few minutes per side. Overcooking is the enemy: even 30 seconds too long can turn the delicate flesh rubbery. At Taperia La Mina, our chefs watch the cuttlefish carefully, removing it from the heat the moment the flesh turns opaque and the edges begin to char.
Serving Suggestions
Our grilled cuttlefish is served simply with a drizzle of extra virgin olive oil, minced garlic, chopped parsley, and lemon wedges. It pairs beautifully with a glass of Verdejo or a cold beer. For a seafood feast, combine with our Baby Squid and Galician Octopus. Taste the Mediterranean at Taperia La Mina.