Fish & seafood
Griddled cuttlefish with aioli
Tender cuttlefish sauteed with a smooth homemade aioli.
Gluten-free
Ingredients
- 700 g cleaned cuttlefish
- 2 garlic cloves
- 1 egg
- 200 g sunflower oil
- 1 teaspoon lemon juice
- 1 bunch of parsley
- 40 g extra virgin olive oil
- Salt to taste
Step-by-step
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- Put a garlic clove, the egg, the lemon juice and a pinch of salt in the mixing bowl.
- With the measuring cup in place, program speed 4 without time and pour the sunflower oil in a thin stream over the lid.
- When the aioli emulsifies, remove it to a bowl and keep it in the cold.
- Wash and dry the mixing bowl well. Put the remaining garlic and the parsley and chop 4 sec/speed 7.
- Add the olive oil and saute 3 min/120°C/spoon speed.
- Cut the cuttlefish into strips, salt it and add it to the mixing bowl.
- Program 10 min/Varoma/reverse/spoon speed so it browns and releases water.
- Check that the cuttlefish is tender; if not, add a few more minutes.
- Serve the cuttlefish hot accompanied by the homemade aioli.
Tips
- The cuttlefish is tender when it is easily pierced with a fork.
- All the aioli ingredients should be at the same temperature.
- Serve with potatoes or bread.
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