Name: Chorizo-stuffed cuttlefish in Provençal sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 500 gm gluten-free microwave mixed super grains (see note); 2 tbsp extra-virgin olive oil, plus extra for drizzling; 1 red onion, finely chopped; 2 chorizo, cut into 5mm pieces; 1½ tbsp ras el hanout (see note); 2 tbsp each finely chopped flat-leaf parsley and basil; Juice and zest of 1 lemon; 6 cuttlefish or baby squid hoods (130gm each), cleaned; Charred lemon halves, to serve; Provençal sauce; 2 tbsp extra-virgin olive oil; 1 onion, finely chopped; 2 400gm cans diced tomatoes with basil and garlic; 2½ tbsp finely chopped basil, plus extra leaves, to serve

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

500 gm gluten-free microwave mixed super grains (see note)

2 tbsp extra-virgin olive oil, plus extra for drizzling

1 red onion, finely chopped

2 chorizo, cut into 5mm pieces

1½ tbsp ras el hanout (see note)

2 tbsp each finely chopped flat-leaf parsley and basil

Juice and zest of 1 lemon

6 cuttlefish or baby squid hoods (130gm each), cleaned

Charred lemon halves, to serve

Provençal sauce

2 tbsp extra-virgin olive oil

1 onion, finely chopped

2 400gm cans diced tomatoes with basil and garlic

2½ tbsp finely chopped basil, plus extra leaves, to serve

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

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

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