recipe for Chili Lemon Cuttlefish has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
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
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
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.
for Chili Lemon Cuttlefish
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
to make Chili Lemon Cuttlefish
the cuttlefish and remove the heads by pulling away
from the body, remove the beak by pushing your thumb
through the head, discard.
the cuttlefish heads and tentacles whole, slice the
body in half lengthways and then cut into half inch
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.
well, cover with tinfoil and marinade in the fridge
for at least 3 hours.
the cuttlefish from the fridge and discard the marinade.
the olive oil in a frying pan and add the cuttlefish,
fry for 3 - 4 minutes or until tender.
with fresh mixed salad, white Rioja and fresh crusty
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.
with permission of Orce