Ingredientes

250g of sepionet (baby cuttlefish)

2 spoonfuls of cooking salt

1 spoonful of virgin olive oil

Preparation

15 minutes

Pre-preparation

To begin with, the cuttlefish must be cleaned well. To do this, the beak must be removed from inside. Then, the same must be done with the outer skin, aided with a small knife. At this point there are two options: completely clean inside or not; as in its more natural state. With its ink, the cuttlefish acquires a characteristic flavour which makes the dish better.

Grill

Once the cuttlefish is clean, the grill is heated to 160 degrees. A handful of kitchen salt and some drops of oil are sprinkled on the grill. Then we throw on the cuttlefish, mouth up, until brown. The cuttlefish is turned over and the same process is repeated until the cuttlefish is completely brown on the other side.

Serving

Once it is on the plate, sprinkle a little extra virgin olive oil on top. One of the options for presenting it is on the plate with a container of light all-i-oli (garlic mayonnaise) which people can help themselves to.