Griddled cuttlefish with garlic and parsley

Ingredients for 4 portions

• 800 gCuttlefish, cleaned, in large pieces
• 3 clovesGarlic, finely chopped
• 4 tbspParsley, finely chopped
• 4 tbspOlive oil, for the garlic dressing
• 1 tbspOlive oil, for the griddle
• to tasteSalt

On the side

• ½Lettuce, shredded
• 2Tomatoes, in wedges
• 2 tbspOlive oil, for the salad
• 1 tbspVinegar
• 1Lemon, in wedges

Method

1. Cut the cuttlefish into large pieces and score a criss-cross pattern on the inner side so it doesn't curl up. Pat the pieces thoroughly dry with kitchen paper.
2. Mix the garlic, parsley and olive oil in a small bowl.
3. Wash and shred the lettuce, cut the tomatoes into wedges and dress with the oil, vinegar and a little salt.
4. Heat a griddle or large frying pan over a high heat with a little oil. Cook the cuttlefish in batches for 3–4 minutes a side, until golden and tender. Season with salt.
5. Spoon the garlic and parsley oil over the cuttlefish and serve with lemon wedges and the salad.

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