Grilled Cuttlefish | Aegean-Style Marinated Cuttlefish

Hold the body in one hand and the head in the other and pull gently; the innards will come out with the head. Separate and discard the silvery ink sac without puncturing it. If it bursts, rinse the flesh immediately in cold water. Pull out the hard, white, shield-shaped cuttlebone inside the body, then press out the hard beak between the eyes.

Starting at one end, lift the purple-brown skin with your fingers and peel it off in one piece; the exposed surface should be matte white. Cut lengthwise down one side of the body and open it into a single flat piece. Rinse the inside with cold water. Leave the arms together and whole.

With the knife held at an angle, score the inside of the opened body in a crosshatch pattern, with lines 1 cm apart. Do not cut deeper than halfway through the flesh. Mix the olive oil, lemon juice, crushed garlic, thyme, and black pepper, then rub over the body and arms. Do not add salt to the marinade; sprinkle it on just before grilling.

Burn the charcoal until covered with ash, bringing it to high heat: you should not be able to hold your hand 10 cm above the grate for more than 2 seconds. At low heat, cuttlefish releases its liquid and boils, so the coals should be as hot as possible. Heat the grate thoroughly and wipe it with an oiled cloth.

Season the body and place it on the grate scored-side down. Cook for 90 seconds, then turn and cook for 60 seconds more. The arms will cook in the same time. The cuttlefish is ready when the scores open, the body begins to curl on its own, and the surface changes from matte white to glossy opaque.

Remove from the grill and rest for 2 minutes, then cut the body into 1.5 cm strips. Arrange over a bed of arugula, sprinkle with chopped parsley, and squeeze lemon over it at the table.