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| cuttlefish |
It is the season for cuttlefish, fishermen
bring them in every morning, still alive.
They are so fresh, I like to
just quickly blanch them in water with ginger and salt, for a couple of
minutes.
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| cuttlefish in olive oil |
When cool enough to handle, cut into bite size pieces, season with
salt, black pepper and olive oil, tasted sweet and crunchy.
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