INGREDIENTS
- sepionet – 12 oz (350 g) (2 or 4 pcs., depends on the size)
- olive oil – 4 tbsp (60 ml)
- parsley – 1 handful of leaves
- garlic – 2 cloves
- peanuts – 6 pcs. (roasted and peeled)
- salt – by taste (large flakes)
- lemon juice – 5 – 6 drops
- lemons – for garnish
- mayonnaise – for garnish
HOW TO COOK
Sepionet is a small cuttlefish (but not a baby) that ranges in size from 3″ (7 cm) to about 6″ (15 cm). The good thing about it is that it is very tender and does not need much cleaning like the large cuttlefish and its outer skin is thick and must be peeled off.
From the sepionet, we only remove the round hard ball at the base of the tentacles, as well as skins, if there are any hanging white skins on the edges of the body.
Rinse it with water briefly, without washing that thoroughly, because I know from old seafood cooks that this way we would wash and remove the most aromatic essence of the seafood (this also applies to some fish).
It is possible that if you buy sepionet frozen, it has already been cleaned.
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Source tastycraze.com
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