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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.
2
Dress the salad with the vinegar, oil and salt (you can add tomato or other vegetables to taste). Set aside.
3
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.
Plate finish
In a dish or on a plate, place the whole cuttlefish accompanied by the salad and a bowl with the garlic sauce. Serve immediately.
