Ingredients

• 600 g clean cuttlefish
• 300 g Brussels sprouts
• 30 g extra virgin olive oil
• 1 orange
• salt
• pepper

For the cuttlefish and Brussels sprouts recipe, remove the tentacles of the cuttlefish, remove the beak and cut the bags in two lengthwise. Remove the outer leaves of the sprouts and divide them into four.

Cut the orange peel into thin fillets and peel the slices. Heat the oil in a large pan, add the sprouts and brown them for 3 'over medium heat, then add the cuttlefish, stir and cook for 2-3', then add the orange peel and cook, covered, for another 2 '.

Salt, pepper and serve the cuttlefish with the chopped orange wedges.