Cuttlefish is often the forgotten cousin of squid (calamari) and octopus, but it actually sits right in the middle regarding texture and flavor. It’s meatier than squid but cooks much faster than octopus. If you see it at the fishmonger, it usually looks like a thick, white pouch.
The first time I tried to grill this, I just threw the cleaned body directly onto the grates. Within thirty seconds, it curled up into a tight, rubbery cylinder that rolled around the grill and refused to cook evenly. I learned quickly that you have to be aggressive with it—skewering it flat is the only way to get that nice char without the meat toughening up. This recipe pairs that smoky grill flavor with a dressing that is a bit of a hybrid: olive oil and lemon for the Mediterranean base, but with a hit of sesame oil and chili that cuts through the richness of the seafood.
Ingredients
The Cuttlefish & Marinade
- 2.2 lbs (1 kg) fresh cuttlefish, cleaned
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
The Chili-Sesame Sauce
- 2 cloves garlic, minced
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- ½ tbsp hot chili sauce (adjust depending on your heat tolerance)
- 2 tsp toasted sesame oil
- Salt and freshly ground black pepper
Instructions
- Prep the Grill: Get your grill (or a cast-iron grill pan) very hot. You want a sear, not a slow bake.
- Stabilize the Fish: Rinse the cuttlefish and pat it dry. Slit the body so it opens flat. Thread a skewer lengthwise or crosswise through the meat. This acts as a spine to keep it flat during cooking. If the tentacles are large, skewering them helps too.
- Marinate: Whisk the balsamic, 1 tablespoon of olive oil, lemon juice, and garlic. Brush this all over the cuttlefish. You don’t need to let it sit long; cuttlefish absorbs acid quickly and can get mushy if left too long.
- Grill: Place the cuttlefish on the grill, flesh side down. Cook for about 3 to 4 minutes. Flip it over—it should be white and opaque. Cook for another 3 minutes on the other side. Do not walk away; it goes from tender to tire rubber very fast.
- Make the Sauce: While the fish grills, whisk the sauce ingredients (olive oil, lemon, garlic, chili sauce, sesame oil) in a small bowl. Taste and add salt.
- Serve: Take the cuttlefish off the heat. Pull out the skewers. Slice the body into strips and the tentacles into bite-sized pieces. Pour the sauce over the top while it’s still steaming.
Why You’ll Love This Recipe
- It’s Fast: Unlike octopus which needs a long braise, cuttlefish is ready in under 10 minutes.
- Texture: When cooked right, it has a snappy bite that is satisfying without being chewy.
- Bold Flavor: The sesame oil adds a nuttiness that works surprisingly well with the char from the grill.
Chef’s Tips for Perfection
- Scoring the Flesh: If your cuttlefish is very thick (over half an inch), take a sharp knife and score a diamond pattern lightly into the flesh side. This helps it cook faster and hold more sauce.
- Soak Skewers: If you are using bamboo skewers, soak them in water while you prep the fish so they don’t catch fire on the grill.
- Cleaning: If buying whole, make sure you remove the hard “cuttlebone” (it feels like a surfboard made of chalk) and the beak from the center of the tentacles.
Storage and Reheating
I’ll be honest: grilled cephalopods (squid, cuttlefish, octopus) do not reheat well. They tend to get very rubbery the next day. If you must store leftovers, keep them in an airtight container for up to 2 days and eat them cold in a salad rather than trying to microwave them.
Nutritional Notes
Cuttlefish is very lean protein. Most of the calories here come from the olive oil in the sauce. It is also high in Vitamin B12 and Selenium.
Chili‑Sesame Grilled Istakaza
