Wash the carrot, half a courgette and half a green pepper and cut into thin strips.
In a wok, sauté the vegetables in 3 tablespoons of corn oil on high heat until al dente. Then add a dash of soy sauce and some grated ginger.
Add the baby cuttlefish in olive oil, 10 cherry tomatoes cut into quarters and the finely chopped fresh parsley. Sauté everything for one minute before serving.