Chargrilled cuttlefish, garlic and parsley

AT A GLANCE

  • Serves 6 people

  • 1 kg cleaned cuttlefish
  •  
  • Refrito de sidra
  • 100 ml extra-virgin olive oil
  • 20 ml cider vinegar
  • 1 garlic clove
  • ½ cup (firmly packed) flat-leaf parsley (about ½ bunch), coarsely chopped
01   For refrito de sidra, process oil, vinegar and garlic in a food processor until smooth. Add parsley, pulse to combine, and season to taste.
02   Preheat a barbecue or chargrill over high heat. Cut cuttlefish into 10cm pieces, and quarter tentacles. Rub half the refrito over cuttlefish and cook in batches until golden and just cooked through (2 minutes each side). Transfer to a bowl with remaining refrito, season to taste and serve immediately.

Recipe:

DAN HUNTER

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

A DRY WHITE WITH A TOUCH OF PHENOLIC GRIP AND ACIDITY, SUCH AS THE 2006 CASTRO MARTIN ALBARIÑO, RIAS BAIXAS, SPAIN. YOU COULD ALSO TRY A GOOD ITALIAN PINOT GRIS. , suggested by LOK THORNTON

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