Preparation

Wash the chops very well and dry with absorbent paper.

Put a large skillet with oil, margarine and chopped garlic on the stove.

Add the cuttlefish, season with salt and pepper, cover the pan and cook for about 15 minutes.

Remove from heat, place the cuttlefish in another container and carefully remove the cartilage.

Chop the onion, add it to the fat where the cuttlefish fried, season with the paprika and put it on the stove again until the onion is tender.
Drizzle with vinegar, re-insert cuttlefish and sprinkle with chopped parsley.
Serve with boiled potatoes with skin and tomato salad.

Ingredients

  • 1 kg of cuttlefish (small cuttlefish)
  • 3 tablespoons olive oil
  • 2 tablespoons of margarine
  • 6 cloves of garlic
  • salt
  • chili
  • 1 onion
  • 1 teaspoon paprika
  • 2 tablespoons of vinegar
  • 1 tablespoon chopped parsley