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Le Chaudron recipe
Seiche à la plancha persillade
Griddled cuttlefish with garlic and parsley
⏱ 25 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)cleaned cuttlefish
4 clovesgarlic, chopped
1bunch flat-leaf parsley, chopped
80 ml (⅓ cup)olive oil
1lemon, juiced
1 teaspoonEspelette pepper
- 800 g (28 oz) cleaned cuttlefish
- 4 cloves garlic, chopped
- 1 bunch flat-leaf parsley, chopped
- 80 ml (⅓ cup) olive oil
- 1 lemon, juiced
- 1 teaspoon Espelette pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Lightly score the inside of the cuttlefish in a crosshatch.
- Mix the garlic, parsley, olive oil and lemon juice.
- Heat the griddle until very hot.
- Sear for 3 minutes per side.
- Baste with the persillade as it cooks.
- Sprinkle with Espelette pepper and serve hot with lemon.
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