Name: Sepia con Alioli (Spanish - Main Course )
Cuisine: Spanish
Ingredients: Cuttlefish - 500g (500g); Garlic cloves - 4 (4); Egg yolks - 2 (2); Lemon juice - 2 tbsp (2 tbsp); Olive oil - 250ml (250ml); Salt - to taste (to taste); Pepper - to taste (to taste)

Sepia con Alioli

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Sepia con Alioli (Spanish - Main Course) Recipe

Sepia con Alioli is a Spanish dish consisting of grilled or pan-fried cuttlefish served with a garlic and olive oil-based sauce called alioli. The cuttlefish is tender and slightly chewy, with a delicate flavor that pairs beautifully with the creamy garlic sauce.

Ingredients:

Cuttlefish - 1.1lb (500g)
Garlic cloves - 4
Egg yolks - 2
Lemon juice - 2 tbsp
Olive oil - 1 cup (250ml)
Salt - to taste
Pepper - to taste

Instructions

Clean the cuttlefish thoroughly and remove any innards. Cut it into desired pieces.
In a medium-sized bowl, combine the garlic cloves, egg yolks, and lemon juice. Mix well.
Slowly drizzle in the olive oil while whisking continuously to form a thick, creamy alioli sauce.
Preheat the grill or a pan to medium-high heat. Season the cuttlefish with salt and pepper.
Grill or pan-fry the cuttlefish for about 3-4 minutes on each side until it turns opaque and tender.
Serve the grilled or pan-fried cuttlefish hot, accompanied by the alioli sauce for dipping. Enjoy!
Note- You may adjust the measurements and seasoning according to your taste and preferences.

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