Cuttlefish, Clams and Figs

Preparation info

  • Difficulty


  • Serves


Appears in


By Katrina Meynink

Published 2014

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  • 20 g (¾ oz) capers
  • 1 cuttlefish, approximately 500 g (1 lb 2 oz)
  • 20 clams (vongole)
  • 1 teaspoon fino sherry vinegar
  • 1 teaspoon Jerez vinegar
  • 4 figs
  • bronze fennel seeds, to serve

Fig Oil

  • 500 ml (17 fl oz/2 cups) grapeseed oil
  • 1 bunch fig leaves


Preheat the oven to 80°C (175°F/Gas ¼). Put the capers on a baking tray lined with baking paper and dehydrate for 6 hours.

Make the fig oil by heating the grapeseed oil to 60°C (140°F). Add the fig leaves, remove from the heat and set aside to steep for a minimum of 1 hour. Strain and set aside, discarding the leaves.

Clean the cuttlefish, cut it into small bite-size pieces and set aside. Cook the clams in a large saucepan of boiling water without salt until they open. Let them stand for 15 seconds, then cool them down with ice. Drain the clams, reserving the liquid; then add the combined vinegars to the clam liquid.

To serve, season the cuttlefish with salt, pepper and fig oil. Arrange the cuttlefish on the centre of each plate. Pour the liquid from the clams over the cuttlefish, then arrange five clams on each serving and top with a sprinkling of dried capers.

Cut each fig into 5 sections and arrange around the cuttlefish. Add a few drops of fig oil and sprinkle with bronze fennel seeds. Serve immediately.