Spanish Grilled Cuttlefish with Saffron Aioli

Introduction

Experience the bold flavors of Spanish cuisine with this perfectly grilled cuttlefish, seared on the Arteflame grill for optimal taste and texture. The saffron aioli adds a rich and aromatic touch, making this dish a showstopper at any gathering.

Ingredients

• 4 fresh cuttlefish, cleaned
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1 tablespoon butter
• Juice of 1 lemon
• 1/2 teaspoon black pepper
• 1/4 cup mayonnaise
• 1 small garlic clove, grated
• 1/2 teaspoon saffron threads, infused in 1 tablespoon warm water
• 1 teaspoon lemon juice
• 1/4 teaspoon salt

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the cuttlefish

1. Pat the cuttlefish dry with paper towels.
2. Rub them with minced garlic, smoked paprika, salt, and black pepper.

Step 3: Grill the cuttlefish

1. Place the cuttlefish on the center grill grate over 1,000°F heat for about 30 seconds per side to sear.
2. Move the cuttlefish to the surrounding flat-top griddle to cook for another 2 minutes per side until tender.
3. In the last minute of cooking, add butter to enhance the flavor.

Step 4: Prepare the saffron aioli

1. In a small bowl, mix mayonnaise, grated garlic, saffron infusion, lemon juice, and salt until smooth.

Step 5: Serve

1. Plate the grilled cuttlefish and drizzle with lemon juice.
2. Serve alongside the saffron aioli for dipping.

Tips

• For extra flavor, marinate the cuttlefish in the spice mixture for 30 minutes before grilling.
• Remove the cuttlefish from the grill when it's about 15°F below your desired temperature, as it will continue cooking off the heat.
• Use butter instead of olive oil for a richer taste.
• Control the heat by positioning the cuttlefish closer to or further from the center grill grate.
• Serve immediately for the best taste and texture.

Variations

1. Herb-Infused Cuttlefish: Add fresh thyme and rosemary to the spice mix for extra aroma.
2. Spicy Grilled Cuttlefish: Include chili flakes and cayenne pepper for a fiery kick.
3. Lemon-Garlic Cuttlefish: Increase the garlic and add extra lemon zest for a zesty twist.
4. Cuttlefish with Chorizo: Grill sliced Spanish chorizo alongside the cuttlefish for a smoky, spicy addition.
5. Mediterranean Style: Serve with grilled cherry tomatoes, olives, and a drizzle of balsamic glaze.

Best pairings

• Grilled vegetables such as zucchini, bell peppers, and eggplant
• Spanish-style roasted potatoes
• Crusty bread to dip in the saffron aioli
• A glass of chilled Albariño or Sauvignon Blanc
• Fresh arugula salad with lemon vinaigrette

Conclusion

The Arteflame grill brings out the best flavors in this Spanish-style grilled cuttlefish, giving it a perfect sear while keeping the inside tender and juicy. The saffron aioli ties everything together with its rich, aromatic taste. Perfect for a special gathering or a delicious outdoor feast!