Grilled Baby Cuttlefish with Ink Mayonnaise
15'
Easy
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For the baby cuttlefish:
12 Medium-size cuttlefish or squid
2 Cloves of garlic
Bunch of fresh parsley’
Bertolli EVOO
Salt
For the mayonnaise:
1 Egg
100ml Mild olive oil
Juice of 1 lime
Salt
4 Packets of ink
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 ink in 50ml of water and cook for 2 minutes.
Step 6
Place all the other ingredients into a mixing bowl and use the hand mixer to whip the mayonnaise, adding in the ink when cold.
