This spicy salad makes a good entrée, light meal or side dish for a barbecue or buffet. The cuttlefish can be marinated for several hours before cooking.
1kg Cuttlefish, cleaned, tentacles halved
Spicy Orange Marinade
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon mild chilli powder
2 teaspoons brown sugar
1 large orange, zest grated, juiced
Cherry Tomato & Sprout Salad
250g cherry tomatoes, halved
140g bean sprouts, tailed
40g snow pea sprouts
1 ripe avocado, sliced and dipped in lemon juice
¼ cup extra virgin olive oil
1 tablespoon freshly squeezed orange juice
Salt flakes, to taste
Make Spicy Orange Marinade: combine all ingredients and stir until sugar has dissolved.
Cut Cuttlefish hoods down one side and open out flat. Score the inside of the flesh with angled cuts, turn the hoods around and repeat so that the cuts form a crosshatched pattern. Slice into wide strips.
Pour marinade over Cuttlefish, cover and refrigerate for 30 minutes.
Heat a barbecue or char-grill plate.
Make Cherry Tomato & Sprout Salad: combine all ingredients and toss gently to combine.
Remove Cuttlefish from the marinade, drain well and cook over a high heat for 1-2 minutes, turning occasionally, until it turns opaque.
Toss Cuttlefish through salad and serve.
Baby Octopus (omit scoring, cut into quarters), Squid, Calamari.