Preparation

Arrange the cuttlefish without removing the paint and season them with lemon juice, salt and pepper.
Marinate for 30 minutes.

Knead the garlic cloves and brown them in a frying pan with the oil and bay leaves.
Then add the cuttlefish and sauté well on both sides.

Remove from heat, check seasoning, add parsley and serve.

Serve with boiled potatoes

Ingredients

  • 600 g of cuttlefish with ink
  • 4 cloves of garlic
  • 1 dl of olive oil
  • Juice of 1 lemon
  • 1 bay leaf
  • 1 bunch of parsley
  • Salt q.s.
  • pepper q.s.