Chargrilled Garlic and Chilli Cuttlefish
Acidic lemon juice partly cures and tenderises the flesh before cooking very quickly over high heat.
Ingredients
- 700 g cuttlefish cleaned, sliced into 3cm pieces
- 80 ml extra virgin olive oil
- 1 lemon juice and finely grated zest, plus extra wedges to serve
- 1 long red chilli seeds removed, finely chopped
- 2 Garlic finely chopped
- 2 tbs fresh flat-leaf parsley finely chopped
- 2 cups watercress sprigs
Instructions
- Place cuttle fish slices in a bowl with olive oil, lemon zest, chilli and garlic. Cover with plastic wrap and chill for 2 hours to marinate.
- When ready to cook, preheat barbecue or chargrill pan to high. Season cuttlefish with salt, then barbecue, turning, for 2 minutes or until lightly charred and just cooked through.
- Toss cuttlefish with lemon juice and parsley in a bowl, then transfer to a platter and top with watercress. Serve with lemon wedges to squeeze over.