GRILLED CUTTLEFISH, HOMEMADE ROASTED ORGANIC TOMATO SAUCE

GRILLED CUTTLEFISH, HOMEMADE ROASTED ORGANIC TOMATO SAUCE, BROWN SHALLOTS CONFIT AND BASIL FLOWER

3/5

15 minutes

50 minutes

4

Grilled Cuttlefish, Homemade Roasted Organic Tomato Sauce is a refined coastal dish that celebrates clean, elevated flavours with rustic charm. Tender cuttlefish is delicately grilled to maintain its supple texture, then layered over a vibrant sauce made from fire-roasted organic tomatoes, garlic, and fresh basil. Accompanied by a rich brown shallot confit—slow-cooked in olive oil, muscovado sugar, wine, and balsamic. This plate is a marriage of sea and soil. Finished with aromatic basil flowers and a touch of cracked black pepper, it’s simplicity meeting sophistication. Read the full recipe and transform your seafood repertoire.

INGREDIENTS

1 kg cuttlefish
100 grs butter 
sea salt
oil

FOR THE TOMATO SAUCE: 
500 grs tomatoes (regular and cherry)
1 garlic head 
basil
olive oil
sea salt

FOR THE SHALLOT CONFIT:
200 grs shallots
10 ml balsamic vinegar 
1 star anis
5 grs muscovado sugar

FOR PLATING: 
basil flower

PREPARATION

  1. Cut in half 1 tomato and some cherry tomatoes. Add olive oil, sea salt and take them to the secondary grate, with the skin down, for about 30 minutes.
  2. Once the tomato skin is burnt, take it off the grill.
  3. Peel and dice tomatoes, and take them to a passatutto or a crushing machine. Add garlic, chiffonade basil, sea salt and olive oil.
  4. For the shallot confit: peel and cut the shallots in half.
  5. Preheat the griddle on low heat and add olive oil. Take the shallots to the griddle for about 25 minutes on each side until brown.
  6. Once you get a nice brown, add muscovado sugar, white wine and balsamic vinegar. Cook for about 10 more minutes.
  7. For the cuttlefish: preheat the griddle again and spread some butter on it.
  8. Take the cuttlefish to the griddle, add sea salt and cook for about 10 minutes. Turn the cuttlefish over. Pay attention: don’t overcook the cuttlefish. Overcooking will tighten the flesh.
  9. For the plating: spread tomato sauce over the plate, add 3 or 4 cuttlefish, 2 brown shallots confit, basil flowers, and finish with black pepper. Add some more tomato sauce on top.

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