Grilled Seppie & Zucchini

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

    as an antipasto

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is a lovely antipasto that could be followed by a whole grilled or roasted fish, for example. On the other hand it could also make a light summer lunch on its own. It’s great warm, but also good at room temperature.

Ingredients

  • 400 g (14 oz) small to medium seppie (cuttlefish)
  • 2 whole garlic cloves, peeled
  • 4 tablespoons olive oil
  • juice of 1 lemon
  • pinch of ground chilli
  • 1 teaspoon dried oregano
  • 400 g (14 oz/about 3) zucchini (courgettes), cut diagonally into rounds of 3-4 cm (1¼-1½ inches)
  • 1 tablespoon chopped parsley
  • small fistful of basil leaves

Method

Clean the seppie. Remove the ink sac, cut off the wings and keep aside, then remove the beaky part around the tentacles and discard. Pull out and discard the quill. Leave the tentacles whole, or halve if big. Open out the body and slash it on the inside (not all the way through) so it won’t curl horizontally during cooking.

Squash a garlic clove with a large knife and combine with 2 tablespoons of olive oil, the lemon juice and chill. Crumble in the oregano and season with salt and pepper.

Heat the remaining 2 tablespoons of olive oil in a large non-stick frying pan, add the other whole garlic clove and the zucchini and sauté until the zucchini is nicely coloured and cooked through, but not soggy. Toss the pan now and then to turn the zucchini. Season with salt and pepper.

Put a chargrill pan over high heat and when it’s very hot add the cuttlefish steaks, and the tentacles and wings on the sides. Cook until they turn opague and golden marks appear underneath, then turn and cook the other side. Remove to a board and scatter with a little salt. Slice up the steaks and tentacles into strips of about 5 mm (¼ inch). Arrange the zucchini on your serving plate and then layer the cuttlefish on top. Scatter with the parsley and tear the basil over. Drizzle on the dressing. Give a final grind or two of black pepper. Serve immediately or leave for a while for the flavours to mingle. Serve with bread.