How to make
Wait for the cuttlefish to defrost. Wash them under cold water and leave them in a colander to drain.
Heat 1/2 cup of olive oil in a pan, add the finely chopped garlic with a pinch of parsley and dill.
Fry briefly and add the cuttlefish. Let the dish cook for about 5 minutes and then pour 1/2 cup of white wine over it. Wait for the alcohol to evaporate and add a tablespoon of marinated capers. DO NOT add salt.
Season with a pinch of black pepper. Cover the pot and cook, until the cuttlefish is done. I used small cuttlefish, but the recipe can be made with large cuttlefish by cutting them into juliennes. Just before removing the dish from the heat, add the olives.
Serve the cuttlefish with dill and olives on a plate, on the bottom of which you have placed a toasted slice of bread. A great appetizer for a glass of white wine!
Enjoy!
