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Chili
Lemon Cuttlefish
 Cuttlefish
or "sepia" as it known in Spain is one of those
fabulous delights from the ocean that just hasn't quite been
recognised yet in Northern Europe. Cuttlefish is served up
as tapas throughout Spain and indeed the Mediterranean and
fits in very well with seafood chowders as well as Spanish
seafood paella. Cuttlefish is in between squid (calamari)
and octopus (pulpo), not as chewy as octopus and a little
firmer than squid, cuttlefish is great for frying, deep frying,
bread crumbing, barbequing, marinating . . . the list is endless!
A true seafood experience and at a cost that won't by any
means dent your wallet.
You
will need:
2
Prepared cuttlefish (heads on)
Rind of 1 lemon
Juice of 1 lemon
4 Garlic cloves, diced
4 Tablespoons chili sauce or Mojo Picon sauce
Olive oil
Parsley
Method
- Wash
the cuttlefish and remove the heads by pulling away from
the body, remove the beak by pushing your thumb through
the head, discard.
- Keep
the cuttlefish heads and tentacles whole, slice the body
in half lengthways and then cut into half inch wide strips.
- Place
the cuttlefish pieces into a bowl/Spanish cazuela and
grate over with the lemon zest. Squeeze the lemon juice
over the fish and add the garlic along with the chili
or Mojo sauce.
- Mix
well, cover with tinfoil and marinade in the fridge for
at least 3 hours.
- Remove
the cuttlefish from the fridge and discard the marinade.
- Heat
the olive oil in a frying pan and add the cuttlefish,
fry for 3 - 4 minutes or until tender.
- Serve
with fresh mixed salad, white Rioja and fresh crusty bread.
Tip:
- Octopus
and squid can also be used for this recipe, add chili
flakes to the marinade for extra bite and marinade overnight
if using Mojo sauce.
Serves
2
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