This traditional Portuguese way of preparing cuttle fish is common throughout the coast. Deceivingly simple, it’s a recipe that requires some skill in preparing the cuttlefish, cleaning them and keeping the ink to enrich an olive oil and garlic sauce. Why can’t we get them clean from the fish shop you may ask? It’s something you have to go through yourself to understand (and most fishmongers don’t like doing it and they won’t be subtle telling you how much they don’t like it). There are plenty of videos online on how to prepare the cuttle fish for grilling so I won’t go into this.
8 medium sized cuttle fish (with ink)
4 tbsp extra virgin olive oil
1 cup of chopped coriander
3 cloves of garlic (peeled and thinly sliced)
course sea salt
- Once the cuttle fish are clean open them in half, keeping the tentacles. Although you can grill them whole it is easier to do this flat on the griddle. Sprinkle with sea salt. Keep the ink to the side.
- Grill on hot grid (charcoal preferably), make sure tentacles are well grilled and crispy.
- While the cuttle fish is cooking make the dressing. Warm up the olive oil with the garlic to infuse then mix in the ink. Serve with the coriander and lemon. Great with boiled baby potatoes and some greens.