Barbecued cuttlefish with broad beans and bacon

I'm determined to get the general public eating more cuttlefish and it's a real shame that so few fishmongers actually offer it to us. Cuttlefish is even more abundant in our waters than squid and tastes somewhere between octopus and squid. So come on, fishmongers, start buying cuttlefish for all our summer barbecues and save our squid! 250g cleaned weight of cuttlefish A 150g piece of rindless smoked bacon cut into cm-1cm chunks (or buy pre-cut pancetta or bacon pieces) Salt and freshly ground black pepper A little vegetable or corn oil for brushing 150-160g podded weight of broad beans, cooked (any large ones shelled) A handful of flat-leaved parsley For the dressing The juice of 1 small lemon 2-3tbsp olive oil Lightly score the cuttlefish with lines about 1cm apart with a sharp knife. Put the bacon in a saucepan, cover with water, bring to the boil and simmer for a couple of minutes, then drain. Heat a little of the vegetable oil in a frying pan and cook the bacon on a medium heat for 2-3 minutes, turning them as they are cooking, until crisp. Drain on some kitchen paper. Preheat a barbecue or ribbed griddle pan, season the cuttlefish and brush with a little oil. Cook for about 1 -2 minutes on each side and about 4-5 minutes for the tentacles, then transfer to a chopping board. Cut the cuttlefish into 2cm chunks and toss in a bowl with the bacon, broad beans, parsley, lemon juice and olive oil. Season and serve. From /  The Independent