Fast Recipes

Pan-fried baby cuttlefish and chickpeas with za'atar

Australian Gourmet Traveller fast seafood recipe for pan-fried baby cuttlefish and chickpeas with za'atar

By Rodney Dunn
  • Serves 4
Pan-fried baby cuttlefish and chickpeas with za'atar
Pan-fried baby cuttlefish and chickpeas with za'atar

Ingredients

  • 2 tbsp olive oil
  • 3 cloves of garlic, thinly sliced lengthways
  • 1 kg baby cuttlefish, cleaned, (tentacles reserved) hoods halved and scored in a diamond pattern
  • 1 tbsp preserved lemon rind, cut into julienne
  • 1 tsp za’atar
  • 1 tsp harissa
  • 400 gm can chickpeas, drained and rinsed
  • 1 red capsicum, roasted until skin blackens and blisters, peeled, seeded and cut into 2cm strips
  • 2 tbsp coarsely chopped flat-leaf parsley
  • To serve: crusty bread

Method

Main
  • 1
    Heat olive oil in a frying pan, add garlic and cook over medium-high heat until fragrant, then add cuttlefish hoods and tentacles and cook for 2 minutes or until cuttlefish are curled and golden. Stir in preserved lemon, za’atar and harissa, then add chickpeas and roasted capsicum and cook for 2 minutes or until chickpeas and capsicum are warmed through.
  • 2
    Remove pan from heat, stir in parsley, then season to taste. Serve cuttlefish and chickpeas in bowls, with crusty bread to the side.