Grilled Squids

Let's start by cleaning the sepia.

After washing it upside down under running water, let's put it on a work surface to divide the head from the body and the tentacles from the head.

• We remove the famous “cuttlefish bone” with our fingers and extract the entrails; remove the skin from the cuttlefish and continue by removing the beak from the head and cutting the eyes with scissors.
• Let's pay attention and remove the ink pouch trying not to break it.
• We wash again under water, let it drain and go and pat everything with absorbent paper.
• Let the grill heat up very well and in the meantime we are going to engrave the outline of the cuttlefish with a sharp knife so that it does not roll up during cooking for a couple of minutes.

Season with a drizzle of extra virgin olive oil, salt and pepper to taste. and a slice of lemon!