Step 1
Wash the potatoes very well, pierce them with a fork, place them side by side in a microwave-safe container, sprinkle with salt and cook covered for about 7 minutes at maximum power, turning the potatoes halfway through the cooking time. Let stand for a while and squash them lightly.
Step 2
Heat a tablespoon of olive oil in a large frying pan, add the grilled vegetables, season with salt and pepper and cook over a moderate heat for about 15 minutes, stirring occasionally.
Step 3
Squeeze the garlic cloves and mix them in with the remaining olive oil in a bowl.
Step 4
Heat a griddle until hot.
Step 5
In the meantime, dry the cuttlefish very well and cut parallel diagonal lines from end to end using a sharp knife. Grill the cuttlefish on the hot griddle while brushing them with the olive oil and garlic mixture.
Step 6
Mix the chopped coriander and lemon juice together with the remaining olive oil.
Step 7
Serve the cuttlefish with the grilled vegetables, drizzled with the lemon and coriander sauce, and potatoes.
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