Recipes by Cullera de Boix

Cuttlefish and prawns

Difficulty level: medium

Diners: 2

Preparation time: 1h 15'


  • 3 medium pieces of cuttlefish, cut into three portions
  • 2 large tiger prawns
  • 1 egg, beaten
  • 3 tablespoons of mayonnaise
  • 1 tablespoon of teriyaki sauce
  • Extra virgin olive oil
  • Plain flour and panko bread crumbs
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Heat the oil in a skillet until it reaches 170°C.
Peel the tiger prawn tails, remove the gut and flour with the cuttlefish, which should be very clean. Dip them in the beaten egg and turn them in the Panko bread crumbs.
Fry the cuttlefish and tiger prawns in the skillet until golden brown.
In a bowl, mix the mayonnaise and soy sauce with a spoon until obtaining a smooth sauce.
Put the cuttlefish and tiger prawns on a plate and serve the sauce in a separate bowl.

A seafood appetiser

Xavier Matarrodona suggests to start the meal with breaded cuttlefish and tiger prawns

As it is still warm and days are long, we enjoy an excellent seafood snack, with the best ingredients and a sauce that perfectly combines with it. This is the suggestion made by the chef of the Cullera de Boix restaurants, Xavier Matarrodona, who encourages us to enjoy a mix of breaded tiger prawns and cuttlefish, coated with Panko bread crumbs, which give them a delicious crispy texture, and served with a simple sauce: mayonnaise mixed with soy. Enjoy your meal!

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