Grilled Cuttlefish with Garlic, Parsley, and Mixed Salad

🦑 Grilled Cuttlefish: The Delicacy of Light Dinners

Cuttlefish is one of the most rewarding cephalopods in healthy cooking. Its white meat is extremely low in fat and rich in high-quality protein. However, the great challenge of this dish is to get it tender and not rubbery. The secret lies in two factors: a very hot griddle and a short cooking time. By accompanying it with a traditional mash of garlic and fresh parsley, we enhance its marine flavor without adding heavy sauces or unnecessary calories. It is the ideal dinner to enjoy a \"beach bar experience\" at home while maintaining a commitment to a balanced and nutritious diet.

🌿 Why is it exceptionally healthy?

• Low Caloric Intake: Cuttlefish has barely 80 calories per 100g, making it perfect for weight management.
• Rich in Iodine and Selenium: Essential minerals for proper thyroid function and cellular protection.
• Fibrous Accompaniment: The mixed salad provides the volume and water needed for complete satiety.

👨‍🍳 Step-by-Step Preparation

1. Cleaning: Ensure the cuttlefish (400g) is well cleaned and, above all, very dry. Moisture is the enemy of a good sear.
2. The Mash: In a mortar, crush 2 garlic cloves, a good handful of fresh parsley, and 10ml of EVOO.
3. Safety Cuts: Make superficial diamond-shaped cuts on the outside of the cuttlefish so it doesn’t shrink when cooking.
4. Griddle at Maximum: Heat the griddle or pan until it is almost smoking. Put the cuttlefish in without oil initially.
5. Express Cooking: Cook for 2-3 minutes per side. When one minute remains, add the mash on top so the garlic doesn’t burn.
6. Plating: Serve immediately accompanied by a lettuce, tomato, and onion salad dressed with lemon.