How to make
Garlic cuttlefish is a typical Spanish cuisine dish, which you can find in every bar, also offered as a beer appetizer and white wine appetizer.
It is very easy and quick to prepare.
First of all, clean the seafood - if it is a small cuttlefish, remove the hard ball at the base of the tentacles, it is easy to feel and tear off by hand or if you find it difficult - remove it with a knife. If it is small, it does not need to be peeled. If yours is large, then you must peel off the layer of skin, which covers it all over its body. For this purpose, use a sharp knife, by inserting it between the meat and the skin and peel it with your hand. It will tear here and there, but that's normal - feel free to pick up where it left off.
Cut the cleaned cuttlefish into medium-sized pieces and after washing, leave it to drain from the water and soak it up with paper, until it is perfectly dry - this is important.
In a mortar, crush the garlic and parsley with the wine and a spoonful of olive oil. You can also chop the garlic and parsley - it's not problem.
Heat a non-stick pan and when it reaches maximum temperature, put a spoonful of olive oil and after seconds - the pieces of cuttlefish. Stir-fry for a minute and remove the seafood and clean the pan from the sauce, which was released and stuck to the bottom.
Place the pan back onto the heat and when it's hot again, add the last spoonful of olive oil and place the cuttlefish back into it. Cook it for another 2-3 minutes and add the garlic mixture. Stir for a minute and serve it immediately.
For a side dish, potatoes, fried peppers or a fresh salad are ideal. Aioli or mayonnaise and lemon must also accompany this seafood.
Enjoy your meal!
