How to make
Sepionet is a small cuttlefish (but not a baby) that ranges in size from 3″ (7 cm) to about 6″ (15 cm). The good thing about it is that it is very tender and does not need much cleaning like the large cuttlefish and its outer skin is thick and must be peeled off.
From the sepionet, we only remove the round hard ball at the base of the tentacles, as well as skins, if there are any hanging white skins on the edges of the body.
Rinse it with water briefly, without washing that thoroughly, because I know from old seafood cooks that this way we would wash and remove the most aromatic essence of the seafood (this also applies to some fish).
It is possible that if you buy sepionet frozen, it has already been cleaned.
The preparation steps are simple and easy, it is quick and you will have an exquisite appetizer with an incredible taste and aroma on your table.
Grind the parsley, garlic and peanuts in a mortar or blender. Add olive oil, a little salt and a few drops of lemon juice to them and mix.
Grease the surface of a pan or griddle with a little olive oil, heat it to high heat and as soon as it starts to smoke slightly, sprinkle with coarse flaky salt (if you don't have any, you can use Himalayan or the most common). Place the sepionets, with the indented side down and bake for 3 minutes, or until they aquire a golden brown color.
Turn and cook them for another 3 minutes on the other side. Remove immediately and pour them with the prepared parsley pesto.
Garnish with a slice of lemon and mayonnaise and serve immediately.
Sepionets should be eaten warm!
