Grilled cuttlefish with green beans and parsley potatoes

Ingredients

For 1 serving

• Cuttlefish200 g
• Green beans150 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Parsleyto taste
• Lemon0.5
• Saltto taste

Contains: shellfish

In season: June – September

Method

1. Bring a pan of water to the boil. Peel the potatoes and cut them into roughly 1.5 cm cubes; top the green beans and halve them.
2. Salt the water and boil the potatoes and beans together for 12 minutes, until the potatoes are tender but whole; drain.
3. Meanwhile rinse the cleaned cuttlefish, dry it very well and lightly score the surface in a diamond pattern so it doesn't curl. Heat a griddle over high heat until very hot.
4. Grill the cuttlefish for 2–3 minutes per side, until opaque white with golden marks; don't overdo it or it turns rubbery.
5. Dress the vegetables and cuttlefish with the oil, chopped parsley, lemon juice and a pinch of salt and serve.