| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 22g | 3g | 4g |
| sugars | fibre | protein | salt |
| 0g | 1g | 23g | 1.2g |
Why I Love Spanish Sepia al ajillo
When it comes to the Sepia al ajillo, I find myself transported back to the bustling streets of Barcelona, where the enticing aromas of garlic and olive oil permeate the air, drawing passersby into cozy eateries. This Spanish gem, featuring tender cuttlefish bathed in a garlicky olive oil and sprinkled with fresh parsley, resonates so deeply with my culinary soul. Not only is it distinctly authentic, but it also mirrors the eclectic spirit of my beloved New York City.
A Personal Culinary Journey
Growing up in New York, my taste buds experienced a symphony of flavors from around the world. Sepia al ajillo reminds me of the best seafood dishes I’ve savored in some of Manhattan’s hidden gems, where chefs translate their heritage and personal stories into dishes that tantalize the senses. This particular recipe was inspired by the amazing Spanish chef, José Andrés, whose passion for traditional Spanish cuisine has never failed to excite my palate.
The Flavors of the Mediterranean
What makes Sepia al ajillo so enchanting is its simplicity, yet profound depth of flavor. The copious use of garlic melds beautifully with the richness of olive oil, while the smoked paprika adds a hint of smoky warmth that balances the dish. The parsley introduces a burst of freshness, and a squeeze of lemon at the end introduces a tangy finish that rejuvenates the palate.
If you’re familiar with dishes like Gambas al Ajillo, a popular Spanish tapa featuring shrimp, you’ll appreciate the similar foundational ingredients used in Sepia al ajillo. Pair it with some crusty bread to mop up the irresistible sauce or serve it alongside a simple Salade Niçoise for a delightful Mediterranean spread.
In my opinion, this recipe’s crown jewel is how the cuttlefish becomes incredibly tender while absorbing the garlic-infused olive oil to perfection. It’s a reminder of why I fell in love with cooking in the first place—transforming simple, high-quality ingredients into something extraordinary.
Whether you’re a longtime New Yorker like myself or someone who cherishes authentic, soul-warming dishes, Sepia al ajillo offers a taste of Spain’s vibrant culinary heritage right in your own kitchen. Give it a try and let your senses take a Mediterranean journey without ever leaving home.
What You’ll Need
- 3 pounds cuttlefish (cleaned and cut into pieces)
- 3/4 cup olive oil
- 12 cloves garlic (thinly sliced)
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh parsley (chopped)
- 1 lemon (cut into wedges for serving)
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Method
Step One
Heat the olive oil in a large skillet over medium heat.
Step Two
Add the thinly sliced garlic to the skillet and sauté until golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Step Three
Increase the heat to high and add the cuttlefish pieces to the skillet.
Step Four
Sprinkle the smoked paprika, salt, and freshly ground black pepper over the cuttlefish. Stir well to combine.
Step Five
Cook the cuttlefish for about 5-7 minutes, stirring occasionally, until it is cooked through and slightly caramelized.
Step Six
Remove the skillet from the heat and stir in the chopped fresh parsley.
Step Seven
Serve the Sepia al ajillo with lemon wedges on the side for squeezing over the top.
