He grilled sepionet It is a typical cover of the Valencian Community, and of course of Castellón; It is a small cuttlefish that is not lacking in the bars of Grao or in the city, that is the main difference between sepia and sepionet, the size.
This recipe that I share with RecetasGratis is very simple and is how grilled sepionets are usually served here and accompanied by a mince of garlic, parsley and oil, or simply grilled with a little all i oli.
4 diners 15m Starter Low difficulty Additional features: Medium cost, Iron, Spanish recipes, Valencian recipes Ingredients:
- 300 grams of small cuttlefish or sepionet
- Virgin olive oil
- Coarse or flaky salt
- 2 garlic cloves
- Fresh parsley
Steps to follow to make this recipe: 1
The first thing to do to prepare the grilled sepionets is clean the sepionets well: You have to remove the boat from inside, then the skin on the outside and then everything on the inside, although you can also leave some ink and the liver. You can also ask the fishmonger to clean them, which is what I have done …
When you have cleaned the sepionet, put an iron on the fire until it is very hot and smoke starts to come out. Add a handful of coarse salt and a dash of olive oil on the grill. Put the sepionet face up until golden, and then flip it over to brown on the other side.
While you have the sepionet on the plate prepare the picaeta: mince two garlic cloves in a mortar, add the chopped parsley and a handful of salt, mince everything well with the mortar hammer. Add a good splash of olive oil and mix well.
Serve the grilled sepionets freshly made and accompanied by the picaeta or a good homemade all i oli. I hope you like it.
And if so, I encourage you to visit my blog Tangerines and honey and see all the recipes out there or visit this similar recipe for grilled sepia.
Trick: It is very important that the sepionet is hot, freshly made.
If you liked the recipe of Grilled Sepionet, we suggest you enter our Sepia Recipes category. You can also visit a selection of the best Spanish recipes and Valencian recipes.