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Grilled cuttlefish, roast zucchini, pickled celery and olives

You'll need

8 cuttlefish, cleaned, tentacles and wings reserved 125 ml (½ cup) extra-virgin olive oil, plus extra for brushing and drizzling Juice of 1 lemon 1 garlic clove, finely chopped long red chillies, seeds removed, thinly sliced 3 green zucchini, cut diagonally into wedges ¼ bunch thyme, leaves picked 100 gm black olives, such as Taggiasche, squashed, pitted 1 cup (loosely packed) each flat-leaf parsley and mint ½ preserved lemon, flesh only, thinly sliced   Pickled celery 125 ml (½ cup) white wine vinegar 2 tsp caster sugar 2-3 inner white celery stalks, thinly sliced, leaves reserved


  • 01
  • Preheat a char-grill pan over high heat. Open cuttlefish bodies, score inside in a cross-hatch pattern, cut into thirds, brush with a little olive oil, season to taste and grill until just opaque (30 seconds each side). Cool slightly, then combine in a non-reactive bowl with 100ml olive oil, lemon juice, garlic and one-third of the chilli. Refrigerate to marinate (4 hours-overnight).
  • 02
  • For pickled celery, combine vinegar, sugar and 125ml water in a saucepan, bring to the simmer, transfer to a non-reactive bowl and cool to room temperature. Add celery and set aside to pickle (15 minutes).
  • 03
  • Meanwhile, preheat oven to 180C. Season zucchini to taste and toss in remaining olive oil. Place in a roasting pan, scatter with thyme and roast until golden and tender (20-25 minutes).
  • 04
  • Drain cuttlefish and celery (discard liquid), place on a large plate with olives, herbs, preserved lemon and zucchini. Sprinkle with celery leaves and remaining chilli, drizzle with a little olive oil, season to taste and serve.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“I love the fact that you can cook cuttlefish on a smoking grill but the flesh remains soft and yielding. I also love the simplicity of this dish and the contrasting textures, colours and flavours.” You’ll need to begin this recipe a day ahead. Andrew Cibej, Vini, Surry Hills, NSW

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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