Grilled cuttlefish

I was reminded of this recipe by a recipe by Hugh Fearnley-Whittingstall in last Thursday’s International Guardian.

I used my own homemade chilli oil. To make it add some dried chillis to a bottle of olive oil and leave it for a couple of weeks. If you can’t wait for 2 weeks, use fresh chilli or chilli flakes.

If you want to know how to butterfly squid or cuttlefish, check out Hugh’s article here. Or watch this video

Serves 4

grilled cuttlefish ingredients

  •   2  medium cuttlefish (or squid) — cleaned and butterflied
  •   chilli oil
  •   1 large clove garlic — finely chopped
  •   salt and pepper
  1. Chop off the tentacles and butterfly the cuttlefish
  2. Divide each set of tentacles into 2
  3. Season the cuttlefish with the garlic, salt and pepper and a good slug of chilli oil
  4. Heat a grill pan to the hottest temperature you can manage
  5. Grill cut side up for about 2 minutes
  6. Turn and grill for a further 2 minutes
  7. Turn once more and grill for a final minute
  8. Serve with a salad on the side
Grilled cuttlefish finished dish

Grilled cuttlefish finished dish

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