Cuttlefish on the Griddle.
In other articles of the book about the Seafood Tapas, we have seen:
Batter Calamari. 
Anchovies in Salt.
Onion Tuna with Green Peppers.
Galician Octopus.
Now I´m going to show you a new excellent Tapa with the Cuttlefish.       Cuttlefishare marine animals of the order Sepiida. They belong to the class Cephalopoda (which also includes squid, octopuses, and nautiluses). Despite their name, cuttlefish are not fish but molluscs.
Cuttlefish have an internal shell (the cuttlebone), large W-shaped pupils, eight arms and two tentacles furnished with denticulated suckers, with which they secure their prey. They generally range in size from 15 cm (5.9 in) to 25 cm (9.8 in), with the largest species,Sepia apama, reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in weight.
Cuttlefish eat small molluscs, crabs, shrimp, fish, octopuses, worms, and other cuttlefish. Their predators include dolphins, sharks, fish, seals, seabirds and other cuttlefish. Their life expectancy is about one to two years. Recent studies indicate that cuttlefish are among the most intelligent invertebrates. Cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates.

– A fresh and clean cuttlefish                    – Garlic and sweet pepper  
– Olive oil and vinegar                               – Salt


– 1 Very old pan
– 1 Very heavy metal
– 1 Professional spatula

You can buy fresh or frozen Cuttlefish. The fresh in better with more tasty flavor but  is very dirty to clean and more expensive. For this reason I prefer frozen and clean Cuttlefish.

                                                                 Fresh Cuttlefish
                                                                Frozen and clean

1. We will acquire a completely clean cuttlefish, without intestines neither skin in the fishmonger. Very important is dried the Cuttlefish with a cloth of kitchen.

2. In an old frying pan, we will pour very little oil, only a fine thread. We will place the cuttlefish with a very heavy metal; can be an old iron, a large hammer or any another heavy element.

3. We will leave a very strong fire toasting on both sides, always avoiding that release water (no cooking) because if you do, your meat will become tough. As roasting go by cutting with a spatula.

4. Fry in a pan with extra virgin olive oil, a minced garlic. Once the garlic is golden, being careful not to burn, sprinkle a little paprika and a dash of vinegar immediately. Stir and let the vinegar evaporate a little. Add sauce by pouring the mixture over the cuttlefish. Serve with homemade bread.
A Tapa extraordinary and exquisite!.

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