Small Cuttlefish with Espelette Pepper Recipe

Ingredients:

• 1 lb. small cuttlefish
• 2 tbsp. olive oil
• 1 tsp. Espelette pepper
• 1 tsp. salt
• 1 lemon, cut into wedges

Instructions:

1. Clean the small cuttlefish by removing the head, ink sac, and organs. Rinse under running water.
2. In a bowl, mix together the olive oil, Espelette pepper, and salt.
3. Add the small cuttlefish to the bowl and toss to coat well with the seasoning.
4. Heat a pan over medium-high heat. Add the small cuttlefish and cook until golden brown on both sides, about 2-3 minutes per side.
5. Remove the small cuttlefish from the pan and serve immediately with lemon wedges on the side.

Verdict:

This small cuttlefish with Espelette pepper is a delicious and easy recipe to make. The combination of olive oil, Espelette pepper, and salt brings out the natural flavors of the cuttlefish without overpowering it. The lemon wedges provide a nice tangy contrast to the dish. Perfect as a light appetizer or a main course.

Serving Suggestions:

Serve this small cuttlefish with Espelette pepper with a side of green salad or roasted vegetables for a healthy and satisfying meal. Pair with a glass of dry white wine for an even more delightful experience.