Cuttlefish with Macanese "Salsa"

== Ingredients ==
* 1½-2 pounds squid, with tentacles, or cuttlefish, cleaned
* ⅔ cup olive oil, extra-virgin
* 3 tablespoons red wine vinegar, or more to taste
* 1 onion, small, finely chopped
* ¼ cup parsley, finely chopped fresh Italian
* ½ teaspoon salt, or more to taste
* ½ teaspoon black pepper, freshly ground
* 1 tomato, fresh, ripe, medium, seeded and diced
== Directions ==
# Rinse the cuttlefish under cold running water, then rinse and blot dry with paper towels.
# Place in a nonreactive baking dish and set aside while you prepare the marinade.
# Combine the oil, 3 tablespoons vinegar, the onion, parsley, ½ teaspoon salt, and pepper in a nonreactive bowl and whisk to mix.
# Taste for seasoning, adding salt or vinegar as necessary; the mixture should be highly seasoned.
# Pour half the mixture over the cuttlefish in the dish, then cover and let marinate, in the refrigerator, for 30 minutes.
# Transfer the remaining mixture to an attractive bowl and stir in the tomato.
# Set this sauce aside.
# Preheat the grill to high.
# If using an or vegetable grate, preheat it for 5 minutes before you’re ready to cook, then oil.
# Otherwise, when ready to cook, oil the grill grate.
# Remove the cuttlefish from the marinade, reserving the marinade.
# Arrange on the hot grate and grill, turning with tongs, until nicely charred and just firm, 2 to 3 minutes per side (4 to 6 minutes in all).
# Brush the cuttlefish once or twice with the remaining marinade as it cooks.
# Transfer the cuttlefish to serving plates or a platter.
# Serve immediately, accompanied by the reserved sauce.
Category:Macanese Meat Dishes
Category:Cuttlefish Recipes
Category:Squid Recipes
Category:Tomato Recipes
Category:Red wine vinegar Recipes
Category:Italian parsley Recipes
Category:Recipes that need photos