Grilled cuttlefish

In a grinder or mortar I add the garlic, a dash of lemon, the white wine and the parsley. We crush or grind it.

Brush the griddle with EVOO and place over high heat.

Once the griddle is hot, place the whole cuttlefish with several cuts on each side and seasoned with salt and pepper. Cook it for a few minutes on each side. Not too much because otherwise it will be hard. You can prick it with a fork to see when it is done. And I'm adding a little bit of lemon to take flavor, but little by little so it does not cook.

In the last minute add the machado that we had made so that the wine evaporates. And serve. Bon appetit 😉.