The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chargrilled cuttlefish, garlic and parsley

You'll need

1 kg cleaned cuttlefish   Refrito de sidra 100 ml extra-virgin olive oil 20 ml cider vinegar 1 garlic clove ½ cup (firmly packed) flat-leaf parsley (about ½ bunch), coarsely chopped


  • 01
  • For refrito de sidra, process oil, vinegar and garlic in a food processor until smooth. Add parsley, pulse to combine, and season to taste.
  • 02
  • Preheat a barbecue or chargrill over high heat. Cut cuttlefish into 10cm pieces, and quarter tentacles. Rub half the refrito over cuttlefish and cook in batches until golden and just cooked through (2 minutes each side). Transfer to a bowl with remaining refrito, season to taste and serve immediately.

A refrito is a basic vinaigrette used in the Basque country to dress seafood that has been chargrilled. In Getaria, a town on the northern coast of Spain, a number of seafood restaurants have outdoor wood-fired barbecues. In summer, the chefs cook outside on these grills, repeatedly basting the seafood with refrito. For the best flavour, the cuttlefish should be grilled over a wood-fired barbecue but a gas barbecue will suffice.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

A dry white with a touch of phenolic grip and acidity, such as the 2006 Castro Martin Albariño, Rias Baixas, Spain. You could also try a good Italian pinot gris.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.