Grilled cuttlefish

Ingredients for 4 servings:

• 400 g squid(s), small, ready to cook
• 120 g bell pepper(s) (pointed peppers)
• 3 cloves garlic, peeled, finely sliced
• 4 tbsp olive oil
• lemon juice
• 1 tbsp parsley, chopped
• Salt
• Pepper, freshly ground
• Parsley, flat, for garnishing

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Wash the cuttlefish inside and out under cold running water. Drain, pat dry, and place in a dish. Bake the peppers in a preheated oven at 220°C until the skin blisters. Remove, let them sweat under a damp cloth or in a plastic bag, and then peel. Remove the stem, seeds, and membranes and cut the flesh into fine strips. Sprinkle the pepper strips, garlic, oil, lemon juice, salt, and pepper over the cuttlefish, cover, and let marinate in the refrigerator for 1 hour. Remove the cuttlefish from the marinade, drain, and grill on a preheated grill or griddle for about 3 minutes on each side. Arrange on plates. Stir the parsley into the remaining marinade and pour the marinade over the grilled cuttlefish. Garnish with flat-leaf parsley and serve immediately.