A refrito is a basic vinaigrette used in the Basque country to dress seafood that has been chargrilled. In Getaria, a town on the northern coast of Spain, a number of seafood restaurants have outdoor wood-fired barbecues. In summer, the chefs cook outside on these grills, repeatedly basting the seafood with refrito. For the best flavour, the cuttlefish should be grilled over a wood-fired barbecue but a gas barbecue will suffice.
- 1 kg cleaned cuttlefish
Refrito de sidra
- 100 ml extra-virgin olive oil
- 20 ml cider vinegar
- 1 garlic clove
- ½ cup (firmly packed) flat-leaf parsley (about ½ bunch), coarsely chopped
- 1For refrito de sidra, process oil, vinegar and garlic in a food processor until smooth. Add parsley, pulse to combine, and season to taste.
- 2Preheat a barbecue or chargrill over high heat. Cut cuttlefish into 10cm pieces, and quarter tentacles. Rub half the refrito over cuttlefish and cook in batches until golden and just cooked through (2 minutes each side). Transfer to a bowl with remaining refrito, season to taste and serve immediately.
Drink Suggestion: A dry white with a touch of phenolic grip and acidity, such as the 2006 Castro Martin Albariño, Rias Baixas, Spain. You could also try a good Italian pinot gris. Drink suggestion by Lok Thornton
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