How to make
The cuttlefish are cleaned from any visible hanging skins and the hard ball at the base of the tentacles is removed.
At this size, the outer skin of the cuttlefish does not need to be peeled, it is not even recommended, because it is very fine and when cooked it cannot be tasted and it contributes to the tenderness of the seafood. For large cuttlefish, peeling it is mandatory and is a rather slow and difficult process.
Wash them under running water and dry them slightly. Make several light slits - transverse and longitudinal, which do not completely cut the meat.
The garlic and cherry tomatoes are finely chopped (you can also use an ordinary tomato, but I have chosen cherry tomatoes for this purpose due to the fact that they have a thinner skin and are more tender than traditional tomatoes).
Heat the olive oil over high heat in a non-stick pan until it starts to smoke. Then the seafood is placed with the inside part down. Cook it for about 4-5 minutes and turn on the other side for about 3 minutes. It is important that the heat is strong, so that they can aquire an appetizing color on the outside and that they remain tender on the inside, otherwise they turn out tough.
The finished cuttlefish are taken out and placed in serving plates and in the still hot pan with a little sauce of olive oil and seafood juice in it, which is released during grilling, pour the wine and add the garlic.
Due to the high temperature, stay away so that it does not spray at you. Immediately pour it evenly over the two cuttlefish.
If the sauce is too little, as some of the wine immediately evaporates in contact with the heated pan, do not worry, we need a little, but with an intense taste.
Sprinkle more olive oil on the cuttlefish and spread the chopped parsley and cherry tomatoes on top. Squeeze as much lemon juice as you like and serve them hot.
You can add salt if you wish, but my advice is to try the food first and then add it, only if necessary.
A good, chemically unprocessed cuttlefish should contain salt, sometimes even a little too much.
An extremely suitable addition and company to this seafood is mayonnaise.
The pan-grilled cuttlefish is ready.
