Roasted cuttlefish with raw courgettes

Ingredients

•     1 chilo cuttlefish, cleaned

•     3 medium zucchini, fresh and firm

•     3 tbsp of extra virgin olive oil

•     2 tbsp balsamic vinegar

•     1/4 cup fresh parsley, finely chopped

Directions

1. Pre-heat a cast iron griddle until drips of water sizzle and evaporate immediately upon contact.

2. Place the cuttlefish, whole, on the griddle and sear on each side for about 4 minutes. Flatten them with a spatula, but don’t move them around, you want that delicious caramelization from the sear. When they are beautifully golden and cooked through remove them to a plate and let them cool.

3. When the cuttlefish has cooled, slice them into thin strips, lengthwise and cut the tentacles into pairs of two.

4. Slice your zucchini lengthwise creating linguini-like strips.

5. Toss them together on a platter with extra-virgin olive oil, balsamic vinegar and the chopped parsley.

6.  Serve at room temperature as an antipasto or as a main course.