Cuttlefish recipe with potatoes and alioli
Ingredients to make Cuttlefish with potatoes and aioli:
- 4 cuttlefish units
- 4 units of medium potatoes
- 1 splash of olive oil
- 1 pinch of salt
- 2 branches of parsley
- Aioli sauce
- 3 garlic cloves
- 1 unit of Egg
- 1 teaspoon of lemon juice
- 200 milliliters of mild olive oil
- 1 pinch of salt
How to make Cuttlefish with potatoes and aioli:
- The first step to make this cuttlefish dish with aioli will be to wash the potatoes and boil them until they are more or less soft. Then, cut each potato into 4 or 5 pieces and sauté with a little oil and parsley until golden brown. Reserve.
- Separately, prepare the aioli. To do this, place all the ingredients (except the oil) in a tall bowl and grind until they are fully integrated, you can use an electric mixer. Then, without stopping beating, add the oil little by little until you get the aioli. You can also do it manually with a mortar.
- To work the cuttlefish, first clean the mollusk well. Remove the skin and the mouth and then cut the cuttlefish into cubes of about two centimeters
- Finally, in a very hot frying pan, with a few drops of oil, sauté the cuttlefish until golden brown on all sides. Add a little parsley and season with salt and pepper.
- Serve your cuttlefish dish with potatoes and aioli, mixing the cuttlefish with the potatoes and decorating the plate with the aioli sauce.
