Cuttlefish with Lemon

Here’s how to prepare delicious cuttlefish with lemon, with an Italian twist.

Ingredients

• 500 g of cleaned cuttlefish
• 1 lemon (juice and grated zest)
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• Flour, only if you wish to flour the cuttlefish before cooking

Preparation

1. Start by cleaning the cuttlefish if they are not already, removing the inner pen, eyes and beak. Rinse well under running water.

2. If you decide to flour the cuttlefish, briefly coat them in flour shaking off the excess. This step is optional, depending on personal taste.

3. Heat a drizzle of extra virgin olive oil in a pan and add the whole or chopped garlic cloves, as you prefer.

4. When the garlic is golden, add the cuttlefish to the pan. Sauté the cuttlefish on both sides until they take on color.

5. Season with salt and pepper and add the lemon juice.

6. Lower the heat, cover the pan and let it cook for about 20-30 minutes, until the cuttlefish are tender. Cooking time may vary depending on the size of the cuttlefish.

7. At the end of cooking, plate the cuttlefish and add the grated lemon zest and freshly chopped parsley for garnish.

8. Serve immediately, possibly with seasonal vegetables or a fresh salad.

Curiosity

Lemon cuttlefish are a dish that pairs perfectly with the acidic and fragrant freshness of lemongrass, typical of Mediterranean maritime dishes. The sweetness of the cuttlefish, with the right cooking, contrasts beautifully with the vibrancy of the lemon.