Sépions à la plancha

Cuttlefish (seiche in French) is often mistaken for calamari or squid. It has short-ish tentacles and a comparatively large body, and is distinguished by the calcified cartilage so loved by budgies. In my view, cuttlefish has more flavour than its cousins, and its ink sacs are prized in Italian, Spanish and Croatian cuisine. That said, no matter how carefully it’s cooked, this mollusc has an undeniable chewiness that some people find offputting. Personally, I adore the simplicity of