Ingredients - A cuttlefish weighing approximately two kilos, clean and skinless; – A bay leaf; - Salt; – A piece of Piripiri, dry and whole; – Five cloves of minced garlic; – Juice of a large lemon or a lemon and a half if it is small; – Black pepper in grain, freshly ground; – White pepper powder; - Cornflour; – Oil and olive oil in equal amounts, to fry the cuttlefish; How to prepare: – Place the clean cuttlefish in a pan with water (just enough to cover the cuttlefish), salt, bay leaf and chilli and let it boil for exactly 15 minutes; – Drain the cuttlefish and let it cool; – Once cold, cut the cuttlefish into strips and season with salt, peppercorns, freshly ground, minced garlic and lemon juice; – Let it marinate for at least two hours, so that it takes on the taste; For the Fry: – Mix a teaspoon of ground white pepper with a cup of corn flour and place it on a plate; – Dip the cuttlefish in flour and fry until golden brown; – Serve with rice and beans and lemon wedges. Source http://chocoflito.blogspot.com/p/intresses.html
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