I am always looking for new ways to make sepia
(cuttlefish). This recipe is about as easy as it gets and it is incredible. I
order this as a tapa in bars all the time and I never get tired of eating it.
It is also great on a sandwich. My hand mixer is just too moody to use so I had
to mix the garlic, olive oil, and parsley with a mortar and pestle (I'm living
like and animal for not having a good hand mixer). The trick with things like
sepia and squid is that you either cook them very little or for a long time,
otherwise they get rubbery. This one came out perfectly tender after cooking it
for only about a minute and a half each side. The sauce just needs to heat and
not cook or it will burn. Serve with some good bread and white wine--and
olives, don't forget the olives.*
Î just bought some amazing olives at the Rocafort Saturday country market which are the best
I have had so far in Spain and that is saying a lot.
¡Buen provecho!
