Griddled cuttlefish with potatoes and garlic-parsley sauce

Ingredients

For 1 serving

• Cuttlefish200 g
• Potatoes220 g
• Lettuce50 g
• Extra virgin olive oil12 g
• Garlic1 clove
• Lemon0.5
• Parsleyto taste
• Saltto taste

Contains: shellfish,

Method

1. Peel the potatoes, cut them into chunks of about 3 cm and boil them in salted water for 15 minutes from the boil, until a fork goes in easily; drain.
2. Meanwhile, if the cuttlefish are whole, clean them by removing the bone, eyes, beak, innards and skin; open them out flat and score the inner side in a diamond pattern without cutting right through, so they cook evenly. Pat them dry.
3. Make the sauce: blend or very finely chop the garlic and parsley and mix them with most of the oil, the lemon juice and a pinch of salt, until you have a green emulsion.
4. Heat a griddle or cast-iron pan over a high heat until smoking hot. Rub the cuttlefish with the remaining oil, salt them and cook for 3 minutes per side, until white and opaque with golden edges.
5. Wash and dry the lettuce. Serve the cuttlefish and potatoes drizzled with the sauce, with the lettuce alongside.