Grilled cuttlefish

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  • Cuttle fish out of ink: 2
  • Shallot: 1
  • Garlic: 1 tooth
  • Olive oil: 2 tablespoons
  • Balsamic vinegar cream: 2 dessert spoons
  • Red pepper: 1
  • Chives small: 10 branches
  • Salt, pepper grinding: taste.


Clear the cuttle fish, remove the ink, open at noon and grill with just a bit of salt and pepper. While you are grilling, prepare the sauce with a clove of garlic, shallot and the pepper parties into small pieces. Put the olive oil, season with a little salt and pepper, green onions and by the end of the balsamic vinegar.

Stir everything very well and put in the choco finished grilling and cut into small pieces. Follow the squid with green beans cooked with a drizzle of olive oil, 2 sprigs of thyme and a clove of garlic and a salad of arugula with pumpkin seeds.

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