- intouch Magazine
SPRING SEAFOOD Set to Sizzle
As the weather warms up and our appetites move away from the heavy comfort foods of winter, seafood comes to the fore, and there’s no better place to find the freshest seafood than the Commercial Fishermans Co-Operative, located at Wickham and Swansea. Straight from the sea to you – there really is no fresher way to grab your seafood unless you catch it yourself! This month we have an inspiring Spring Seafood dish straight from the co-op to you – the perfect start to a season (or two) of seafood!
Cuttlefish with Chorizo and Potatoes
Serves four as an entrée
This Spanish-style dish, with a lovely smoky note from the smoked paprika, makes a great entrée, main course or tapas dish.
INGREDIENTS
2 tablespoons extra virgin olive oil
1 red capsicum, finely sliced
50g chorizo, finely sliced (see notes)
300g boiled new potatoes, sliced
Salt flakes and freshly ground black pepper, to taste
½ tsp smoked paprika
1 clove garlic, finely chopped
300g cuttlefish, cleaned and finely sliced
3 canned tomatoes, chopped
½ cup chopped flat-leaf parsley
Crusty bread, to serve
METHOD
Heat oil in a frying pan over medium heat.
Add capsicum and cook for about 3 minutes, until starting to soften.
Increase heat, add chorizo and fry until beginning to crisp.
Stir in garlic, potatoes, salt, pepper and paprika and cook for a further minute.
Add cuttlefish, tomato and parsley and cook until the cuttlefish just turns opaque.
Spoon into a bowl and serve with crusty bread.
CHANGE IT UP A LITTLE Chorizo is a Spanish sausage made with pork and paprika, available cured or raw, use either for this recipe. You could also use baby octopus (cut into quarters), prawns, squid, calamari for this recipe.
