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BBQ Cuttlefish In A Salad

  • 20/05/2010
  • 4
  • 35 min

Even though cuttlefish usually end up in risottos, in this recipe combined with various veggies and spices they come across as supreme delicacy – for true seafood fans.


  • 600 g smaller sized cuttlefish
  • 200 g cherry tomatoes, cut in quarters
  • 8 olives (seedless, sliced)
  • 600 g cucumber, partially peeled
  • Sunflower oil for BBQ
  • 1 tsp Vegeta Delight stock powder
  • 100 ml olive oil
  • 1 clove garlic, crushed
  • 5 tbsp parsley, chopped
  • 1/3 cup orange juice
  • 1 tbsp lemon juice


  1. 1.
    Clean, wash and tap dry the cuttlefish with a paper towel.
  2. 2.
    In a larger bowl place cherry tomatoes and olives. Remove the seeds from the cucumbers, slice and add in the bowl.
  3. 3.
    Heat up the BBQ open grill plates well, spread with oil and grill the cuttlefish, each side 3-4 minutes. Remove from the BBQ, sprinkle with Vegeta Delight stock and add to the prepared salad.
  4. 4.
    Dressing: Combine olive oil, garlic, parsley, orange juice and lemon juice. Mix well and pour over the salad.


Take care not to overcook the cuttlefish as they can become too tough and chewy.
You can use squid instead of cuttlefish in this recipe.