These chorizo-stuffed cuttlefish in Provençal sauce may look as though they require a lot of time and effort, but looks can be deceiving. These are the perfect left-of-centre surf-and-turf main for your next dinner party.
Ingredients
Provençal sauce
Method
1.For Provençal sauce, heat oil in a saucepan over high heat. Add onion and cook, stirring occasionally, until beginning to soften (4 minutes). Stir in tomatoes and fresh basil; bring to the boil. Reduce heat to low and simmer until thickened (6-8 minutes). Keep warm until ready to serve.
2.Meanwhile, cook grains according to packet instructions then transfer to a large bowl; stir gently to loosen grains.
3.For stuffing, heat oil in a frying pan over medium-high heat. Add onion and chorizo and cook, stirring occasionally, until chorizo starts to brown (3-4 minutes). Transfer mixture to grains with ras el hanout, herbs and lemon juice and zest; season to taste and stir to combine. Spoon mixture into cuttlefish cavities; secure opening with a toothpick then score one side of each cuttlefish hood lightly with five 2.5cm cuts.
4.Preheat a lightly greased barbecue or char-grill pan to medium-high. Drizzle cuttlefish with oil then barbecue, turning occasionally, until flesh is opaque and lightly charred (10-12 minutes).
5.To serve, spoon Provençal sauce over a platter then top with cuttlefish. Scatter with extra basil leaves and serve with charred lemon halves on the side.
Gluten-free microwave mixed super grains are available in 250gm packets in supermarkets. If unavailable, substitute mixed grains.
Ras el hanout, a North African spice blend, is available from delicatessens or online at herbies.com.au.
Notes
