Cuttlefish with Pecan Muhamarra

CUTTLEFISH

1/5 KG CLEAN CUTTLEFISH

5 CLOVES OF GARLIC SLICED OR CHOPPED

A HANDFUL OF CHOPPED PARSLEY

APPLE CIDER VINEGAR

PECAN MUHAMARRA

3 ROASTED PEELED CAPSICUMS

50 GR ROUGHLY CHOPPED PECANS

1/2 TSP CUMIN

1/2 TSP CARAWAY SEEDS

1 TBSP ALEPPO PEPPER

1 GARLIC CLOVE

1/2 TSP OF PRESERVED LEMON RIND OR THE ZEST OF 1 LEMON

1 CRUSTLESS SLICE OF SOURDOUGH

2 TSP POMEGRANATE MOLASSES

100 ML OLIVE OIL

LEMON JUICE

For our last table we went the Middle Eastern way. This dish was the 3rd course of the day and although I'm not sure if Turkish people serve cuttlefish with muhammara, it really works. We substitute the walnuts in the recipe as we have no local access to it but plenty of delicious pecans around the region.

For muhammara: burn capsicums on a stove 4 minutes a side, rest until cool enough to handle. Peel, get rid of seeds and roughly chop. Roast cumin and caraway and grind them in a coffee grinder or mortar and pestle. Place capsicums in a food processor and blend for a few seconds add pecans, spices, bread, lemon zest or preserved lemon, salt and molasses and blend for another 10 or so seconds while adding olive oil, adding lemon to taste.

Cut cuttlefish into long strips lengthwise, heat up a cast iron pan, add olive oil, fry garlic for a few seconds, add cuttlefish, season with salt, saute for no more than 30 seconds. Add a splash of apple cider vinegar and turn stove off. Let it cool down a bit and add parsley.

Enjoy!