Today we are going to cook cuttlefish with garlic, a recipe to suck your fingers. The preparation is so simple that the time that will take you away in the kitchen is minimal. So, apart from eating healthy and delicious, you will have time for yourself and your family. Do you dare to cook this recipe?

Did you know cuttlefish are squids but when they are still young, yes, when they reach a size, they change their name to squid which is the most common and the name that most sounds in half the world.

Squids are rich in proteins of high biological value, since they contain all the essential amino acids. Its fat content is not high but contain significant amounts of cholesterol, so it is advised that people with high cholesterol or triglycerides in blood do not abuse their consumption. In this case squid are cooked with potatoes, which in addition to flavor and juiciness to the dish will make it contain different vitamins and minerals.

Elaboration:

The first thing we are going to do is clean the cuttlefish, if you are lucky enough to have it done by your fishmonger, that will save you, otherwise we will tell you how to do it.

The cuttlefish is divided into two parts, the body and the tentacles, strongly holding the first to remove the tentacles of the same and reserve them. We can remove or not remove the skin of the body, that is your choice, we remove it, but it is only for aesthetics because it is not bad to cook it, it is more, it contributes even flavor.

Once the skin is clean, we will remove the central spine (feather) and the inside of the bag, depending on what the cuttlefish has eaten, it will be fuller or less, clean it well by the tap and scrub thoroughly.

The area of the tentacles, we will clean well under the tap and we will remove the part of the mouth, discard and save the rest.

Peel the potatoes, cut them into cubes, boil them with water and salt and reserve.

We put a pan on the fire at maximum temperature, add the Betis oil, finely chopped garlic and brown them. Then add the cuttlefish, and sauté for about three or four minutes. Season to taste, add the potatoes and the chopped parsley and cook for a few more minutes to blend the flavors and they will be ready to serve.

Note: the amounts indicated are for 4 people, cooking 15 min preparation 30 min.