Grilled Seppie & Zucchini


Preparation info

  • Serves


    as an antipasto
    • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is a lovely antipasto that could be followed by a whole grilled or roasted fish, for example. On the other hand it could also make a light summer lunch on its own. It’s great warm, but also good at room temperature.


  • 400 g (14 oz) small to medium seppie (cuttlefish)
  • 2 whole garlic cloves, peeled


Clean the seppie. Remove the ink sac, cut off the wings and keep aside, then remove the beaky part around the tentacles and discard. Pull out and discard the quill. Leave the tentacles whole, or halve if big. Open out the body and slash it on the inside (not all the way through) so it won’t curl horizontally during cooking.

Squash a garlic clove with a large knife and combine with