╥Supions╙ are a delicious variety of small cuttlefish. Clean by cutting them open, remove the innards, containing a bag of ink and the small flat bone on the thin outside skin. Wash them and wipe them dry between 2 cloths. Roll them in the flour, shaking off the excess and fry on a high heat, stirring constantly. As soon as they are tender and melting, they are ready. Season with salt and pepper, sprinkle with the mixture of chopped parsley and garlic and serve with quartered lemons.
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3 1/2 lbs ╥supions╙ or small cuttlefish
1/2 cup olive oil
3 tbsp chopped parsley
3 cloves garlic (pressed or thinly chopped and crushed)
