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Chili Lemon Cuttlefish

This recipe for Chili Lemon Cuttlefish 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

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.

Ingredients 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
Olive oil
Parsley

How to make Chili Lemon Cuttlefish

  • 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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Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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