Grilled cuttlefish with garlic mayonnaise

Ajonesa:

In a mincer add a crushed garlic clove, half of the fresh parsley (only the leaf), salt, mayonnaise and half of the olive oil. Blend everything until you get a homogeneous sauce.

For the cuttlefish dressing:

In a blender glass, add 4 cloves of garlic, the rest of the parsley (only the leaf), salt and olive oil. Blend and set aside.

Dress the salad with the vinegar, oil and salt (you can add tomato or other vegetables to taste). Set aside.

In a non-stick frying pan add a tablespoon of oil and heat the whole cuttlefish for 5 minutes over medium heat on both sides, until golden brown. Add the garlic and parsley dressing.