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Food

Barbecued cuttlefish with chorizo and pine nut salad

Preparation time
Cooking time
Serves
4

Ingredients

  • 400g cuttlefish, body only
  • ¼ cup good olive oil
  • 150g yellow capsicum, deseeded and cut into bite sized pieces
  • ½ cup pine nuts, toasted
  • 20 grape tomatoes, halved
  • 2 tbsp lemon zest, finely grated
  • ¼ cup lemon juice
  • Sea salt to taste
  • 2 tbsp Italian parsley, roughly chopped
  • 250g chorizo, cut into 1cm thick slices
  • 2 tbsp good olive oil
  • 100g rocket leaves

Method

  1. Cut the cuttlefish open to form one large flat piece/s – trim, then score the flesh into diamond shapes with a very sharp knife. Cut into bite sized pieces and put into a bowl.
  2. Pour in ¼ cup of olive oil and toss the cuttlefish in it – let sit for 15 minutes and if any longer, refrigerate.
  3. Put the capsicum, pine nuts and tomato halves into the salad bowl – mix the lemon zest, juice and salt and pour over the capsicum mix; add the chopped parsley and toss together – refrigerate until ready.
  4. Put the cuttlefish onto a medium hot barbecue flat plate, scored side down; these pieces will curl so you need to move them around to ensure all the surfaces are exposed to the heat. Cuttlefish cooks quickly – do not overcook as it toughens. Lift from the barbecue and put into a bowl – tip over the capsicum mixture and toss to coat and cool the fish. Let rest.
  5. Put the chorizo slices on the hot barbecue grill – let crisp and brown, then remove.
  6. Pour 2 tablespoons of olive oil over the rocket leaves and toss – divide the sausage slices onto individual plates; add some salad on top of the sausage and put pieces of the cuttlefish and capsicum mixture on top and around the salad. Spoon over any juices from the cuttlefish.
Food
Preparation time
Cooking time
Serves
4

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