Cuttlefish, Chickpeas and Chilli Oil

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

Sometimes it is better to treat large squid like cuttlefish and simmer it gently for 30–40 minutes, so it melts in the mouth. An advantage of slow cooking is that sumptuous juices are released to help produce the sauce.

Ingredients

Chilli Oil

  • 6 large red chillies, seeds left in, finely chopped
  • 12 tablespoons extra virgin olive oil

Method

To make the chilli oil, season the chopped chillies with salt, transfer to a sterilised Kilner jar and mix with the olive oil. It can be eaten immediately or left for 2–3 weeks in the fridge for the flavour and colour to develop.

Now for the cuttlefish. Start by holding the cuttlefish over a sink with the bony cuttle touching your palm. Using a small knife, make a small incision in the