Cuttlefish with lemon
Instructions
Make a chopped onion, garlic and parsley and roast in olive oil.
Join the cuttlefish, Deglaze with the wine and let it evaporate.
Add a bay leaf, broth and cook for 40 minutes.
Dilute the cornstarch in the lemon juice and add it to the cuttlefish, season with salt and cook for another 5 minutes.
Ingredients and dosing for 4 persons
- 700 g of cuttlefish
- 1 onion
- 1 clove of garlic
- 4 tablespoons of olive oil
- 1 glass white wine
- 1 glass of vegetable broth (or broth)
- 1 lemon
- 1 leaf of laurel
- Parsley
- Corn starch
- Salt