GRILLED SQUID AND CUTTLEFISH

Miguel Palomo

2008

INGREDIENTS

very fresh squid
small cuttlefish
1 clove garlic
5 sprigs parsley
50 ml. extra virgin olive oil
lemon
salt

PREPARATION

Carefully wash the squid and cuttlefish, removing the plumes and any sand grains. This operation is key to the success of this dish.
Make a mojo sauce with the oil, garlic and finely chopped parsley and beat to make as smooth as possible.
Arrange the squid and cuttlefish on a very hot grill with salt and a little oil. Remember that the cuttlefish is thicker than the squid so will need a slightly longer cooking time. Turn to brown all over.

TO SERVE

Arrange the squid and cuttlefish on a plate. Brush each one with a little mojo sauce and a drop of lemon. Finish the dish with a trickle of olive oil.