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

1. Rinse the cuttlefish under cold running water, then rinse and blot dry with paper towels.
2. Place in a nonreactive baking dish and set aside while you prepare the marinade.
3. Combine the oil, 3 tablespoons vinegar, the onion, parsley, ½ teaspoon salt, and pepper in a nonreactive bowl and whisk to mix.
4. Taste for seasoning, adding salt or vinegar as necessary; the mixture should be highly seasoned.
5. Pour half the mixture over the cuttlefish in the dish, then cover and let marinate, in the refrigerator, for 30 minutes.
6. Transfer the remaining mixture to an attractive bowl and stir in the tomato.
7. Set this sauce aside.
8. Preheat the grill to high.
9. If using a or vegetable grate, preheat it for 5 minutes before you’re ready to cook, then oil.
10. Otherwise, when ready to cook, oil the grill grate.
11. Remove the cuttlefish from the marinade, reserving the marinade.
12. 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).
13. Brush the cuttlefish once or twice with the remaining marinade as it cooks.
14. Transfer the cuttlefish to serving plates or a platter.
15. Serve immediately, accompanied by the reserved sauce.