Grilled squid with garlic and parsley

The weight of the cuttlefish is once cleaned. When you buy them at the fishmonger's, bear in mind that they will weigh half as much.

The first thing to do is to clean the squid. Some people prefer to make them whole...it is up to each one's taste. In the case of cleaning them, the first thing to do is to separate the "body" from the "tentaculillos". To remove the guts, we will introduce our fingers into the squid's tube, and we will take out everything inside. The guts and bones will come out. Then we will remove the skin of the squid, and we will remove the eye from the part of the tentaculillos. Anyway, if you search on YouTube you will find a lot of tutorials that teach it very well, I assure you that it is not as complicated as it seems.

Before starting with the squids, peel and cut the potatoes into slices. They can be boiled or steamed (microwave).

While the potatoes are cooking, slice the garlic cloves and chop the parsley. Add two spoonfuls of AOVE in the frying pan and add the garlic. The fire should be high, but do not wait to add the garlic. This way, they will cook as the oil heats up, and we will avoid burning them. When they start to "dance", add the baby squids, which must have been previously dried well.

The cuttlefish should not be cooked for more than 5 minutes, turn and turn, or they will have a very rubbery texture. It is usually said that either you cook them for 5 minutes or 20 minutes for a stew. Any time in between will leave a gelatinous texture that we do not want.

When they are golden brown on one side, we turn them over, and in the last minute we add the chopped parsley and stir everything a little.

To serve them, put the boiled potatoes on a plate, add a little salt and a dash of EVOO. Place the baby squids on top, and all that remains is to enjoy. ☺️