This is a lovely antipasto that could be followed by a whole grilled or roasted fish, for example. On the other hand it could also make a light summer lunch on its own. It’s great warm, but also good at room temperature.
Clean the seppie. Remove the ink sac, cut off the wings and keep aside, then remove the beaky part around the tentacles and discard. Pull out and discard the quill. Leave the tentacles whole, or halve if big. Open out the body and slash it on the inside (not all the way through) so it won’t curl horizontally during cooking.
Squash a garlic clove with a large knife and combine with
Heat the remaining
Put a chargrill pan over high heat and when it’s very hot add the cuttlefish steaks, and the tentacles and wings on the sides. Cook until they turn opague and golden marks appear underneath, then turn and cook the other side. Remove to a board and scatter with a little salt. Slice up the steaks and tentacles into strips of about 5 mm (¼ inch). Arrange the zucchini on your serving plate and then layer the cuttlefish on top. Scatter with the parsley and tear the basil over. Drizzle on the dressing. Give a final grind or two of black pepper. Serve immediately or leave for a while for the flavours to mingle. Serve with bread.
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