Cuttlefish with garlic is a dish full of Mediterranean flavour, ideal to surprise at any meal. Follow these simple steps to prepare this delicious delicacy.
Ingredients:
- 500 g cuttlefish (can be fresh or frozen)
- 4-5 cloves garlic
- 1 chilli pepper (optional, if you like a spicy touch)
- Fresh chopped parsley
- Salt to taste
- Black pepper to taste
- Extra virgin olive oil
- Juice of half a lemon (optional)
Elaboration:
- If the cuttlefish is fresh, clean it well by removing the skin and the inner parts (if this has not already been done at the fishmonger's), cutting it into strips or medium-sized pieces. If it is frozen, defrost it beforehand and dry it with kitchen paper to remove excess water.
- Peel the garlic cloves and cut them into thin slices.
- Heat a large frying pan over medium-high heat with a good splash of extra virgin olive oil. When the oil is hot, add the sliced garlic and chilli (if you choose to use it). Cook until the garlic is golden but not burnt.
- Add the cuttlefish to the pan and cook over high heat for about 5-7 minutes, stirring occasionally. The cuttlefish will release some of the water; let it cook until the liquid has evaporated and the cuttlefish is golden brown and tender. Add salt and pepper to taste.
- Once the cuttlefish is well cooked and browned, add the chopped fresh parsley and, if desired, a squeeze of lemon juice. Stir well to infuse the cuttlefish with the flavours and remove from the heat.
- Serve the garlic cuttlefish hot, accompanied by a fresh salad or toasted bread.
- Advice:
- You can add a little white wine to the pan along with the cuttlefish to give it a deeper flavour.
- If you prefer a more tender texture, cook the cuttlefish over medium-low heat for a few more minutes.
- Accompany this dish with a good white wine or a cold beer to enhance the flavours.
This dish is perfect to enjoy in company, with a touch of sea and land that will delight everyone. Bon appetit!
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