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Cuttlefish Kebabs

This recipe for Cuttlefish Kebabs has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

This recipe for cuttlefish involves a very simple one hour marinade, a few herbs, a little garlic and a splash of soy sauce. Simple and easy Spanish seafood tapas!

Ingredients for Cuttlefish Kebabs

2 Cuttlefish
100mls Soy sauce
2 Garlic cloves (crushed)
Sprinkle of mixed herbs

How to make Cuttlefish Kebabs

  • Start by cleaning the cuttlefish and cut into inch square pieces - retain the tentacles for the end of each kebab.
  • Place the cuttlefish pieces into a cazuela.
  • Mix the garlic, herbs and Soy sauce in a bowl then pour over the cuttlefish, turn well so the fish is covered and leave to marinade for 2 hours in the fridge.
  • Once marinated thread the cuttlefish onto kebab skewers and cook on the barbeque for 4 - 5 minutes turning frequently.
  • Serve on top of salad with plenty of extra virgin olive oil.

Serves 4

Cuttlefish Kebabs

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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