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Grilled Baby Cuttlefish with Ink Mayonnaise

15 Easy 12345

For the baby cuttlefish:
12 Medium-size cuttlefish or squid
2 Cloves of garlic
Parsley
Bertolli EVOO
Salt

For the mayonnaise:
1 Egg
100ml Mild olive oil
Juice of 1 lime
Salt
4 Packets of ink

Preparation

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 5

Let it cool.

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.
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