Olive-Oil-Braised Cuttlefish, Peas, Iberico-Ham

Name: Olive-Oil-Braised Cuttlefish, Peas, Iberico-Ham
Yield: Serves 4-6
Ingredients: ½ small bunch of flat leaf parsley; 150 g peas; 100 ml dry white wine; Espelette pepper; fine sea salt; 1 bay leaf; 100 ml extra virgin olive oil; 4 sprigs of thyme; 3 cloves of garlic, peeled and finely sliced; 400 g cuttlefish, cleaned; 1 bunch of spring onions, finely sliced; a few fine slices of Iberico ham

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

This is very Spanish in its flavours. It started life as a sauce, not a whole dish, but it stood up on its own. Just wine, water, garlic and oil with the cuttlefish in the pressure cooker creates this soft and yielding thing. It’s a bit of a revelation

Ingredients

400 g cuttlefish, cleaned
3 cloves of garlic, peeled and finely sliced
100

Main course
Gluten-free

Method

To make the braised cuttlefish

Slice the cuttlefish into strips, rings, squares or any shape that takes your fancy. Slice the garlic into fine slivers.

Using a pressure cooker, gently fry the garlic in the olive oil for 1 minute before adding the cuttlefish. Gently sauté the fish just until it starts to turn translucent, for about another minute. Ad