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Ingredients
- 6 eschalots, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 tsp chilli flakes
- 120ml extra virgin olive oil
- Salt and pepper
- Juice of 1/2 lemon
- 1 red capsicum, roasted, peeled and chopped
- 1 tomato, blanched, peeled and flesh chopped
- 8-12 small cuttlefish, cleaned, trimmed and scored
- 6 flat-leaf coriander leaves, finely sliced
Method
Place eschalots, garlic, chilli and oil in a small saucepan and season with salt and pepper. Cook gently until eschalots are soft, about 10 minutes. Add lemon juice, capsicum and tomato. Grill, barbecue or pan-fry lightly seasoned cuttlefish until just cooked, about three minutes a side.
Serve with capsicum salsa and coriander.
