Cuttlefish with Chorizo & Potatoes
Serves 4 as an entrée
2 tablespoons extra virgin olive oil
1 red capsicum, finely sliced
50g chorizo, finely sliced (see notes)
300g cooked new potatoes, sliced
Salt flakes and freshly ground black pepper, to taste
¼ teaspoon smoked paprika
1 clove garlic, finely chopped
300g Cuttlefish, cleaned and finely sliced
3 canned tomato, chopped
½ cup chopped flat-leaf parsley
2 lemons, cut into wedges
Crusty bread, to serve
Heat half the oil in a frying pan over a medium heat. Add capsicum and cook for about 3 minutes, until starting to soften. Increase heat, add chorizo and fry until beginning to crisp. Stir in garlic, potatoes, salt, pepper and paprika and cook for a further minute. Add Cuttlefish, tomato and parsley and cook until the Cuttlefish just turns opaque.
Spoon onto a platter and serve with lemon wedges and crusty bread.
Notes: Chorizo is a cured Spanish sausage made with pork and paprika.
Alternative Species: Baby Octopus (cut into quarters), Prawns, Squids, Calamari.
For information on Cuttlefish, click here >
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