Preparation

Bring to the heat a casserole with the oil, the chopped garlic and the bay leaf cut in half, and when it is very hot add the cuttlefish, frying them.

Season with salt, chilli and coriander or parsley and cover, stirring occasionally.

When the cuttlefish are tender, remove.

Serve hot with boiled potatoes and vegetables.

Ingredients

  • garlic: 8 cloves
  • olive oil: 2 dl
  • clams: 1 kg
  • coriander: q.s.
  • laurel: 1 sheet
  • piripiri: q.b.
  • salt: q.s.
  • parsley: q.s.