Home
Menu
×
×

Grilled Baby Cuttlefish with Ink Mayonnaise

15' Easy 12345

For the baby cuttlefish:
12 Medium-size cuttlefish or squid
2 Cloves of garlic
parsley
Bertolli Mild EVOO
Salt to taste

For the mayonnaise:
1 Egg
100ml Mild EVOO
Juice of 1 lime
Salt
4 Packets of squid ink

Preparation

Step 1

For the baby cuttlefish: Clean the cuttlefish and set aside.

Step 2

Chop or crush the garlic and parsley with the Bertolli EVOO.

Step 3

Salt the cuttlefish and sear them in a frying pan at high heat and add the garlic, parsley and EVOO mixture.

Step 4

For the ink mayonnaise: Mix the squid ink in 50ml of water and cook for 2 minutes.

Step 5

Let it cool.

Step 6

Place all the other ingredients into a mixing bowl and use hand blender to whip the mayonnaise, adding in the squid ink when cold.

Recipe you might like

LogoWe use our own and third-party cookies to improve the browsing experience, and offer content and advertising of interest. By continuing browsing we understand that our Cookies Policy is accepted.