Preparation

Place a frying pan over the oil and the crushed garlic with the skin and add the chops.

Fry until golden and then add the white wine and let it fry until the wine evaporates.

It is served with a tomato salad, fried or boiled potatoes and with some coriander on top of the cuttlefish.

Ingredients

  • small cuttlefish
  • potatoes
  • olive oil
  • garlic with skin
  • White wine