in their own ink, Joaquim Gomes Style
kg of cuttlefish ;
dl of olive oil ;
bay leaves ;
cloves of garlic ;
grs of potatoes ;
a lemon ;
to taste ;
the cuttlefish in cold water, being careful not to
burst them. Drain them. Season with salt and pepper.
Place a deep pan on the flame. Pour in the olive oil
and warm it up.
Peel the cloves of garlic, mince them and add them
to the olive oil in the pan. Add the bay leaves. Let
the garlic brown but without burning it.
Add the whole cuttlefish, cover the pan and fry on
a low flame. Stir once in a while so as to prevent
burning. Fry the cuttlefish on both sides.
Serve garnished with fried potatoes and lemon slices
Use medium-sized cuttlefish.