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Barbecued Cuttlefish With Chorizo And Pine Nut Salad Recipe

Barbecued cuttlefish with chorizo and pine nut salad

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  • 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


  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.
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Two Blues Sauvignon Blanc 2014
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