Cuttlefish Grilled With Sweet and Sour Vegetable Ragu
One pound Fresh Cuttlefish meat
Juice of a Lemon
Grill cuttlefish in a very hot grill pan with some olive oil and a sprinke of sea salt, a light dusting of chili flakes, and a few slices of garlic. Cook cuttlefish until crisp and brown on the outside. Grilling time should not take long and keep in mind, your pan should be on very high heat. Once cuttlefish is brown, set aside and work on vegetables. Start off with the carrots, as they are the firmest of the vegetables. Pop them into your frying pan with a little water and let them boil for 3-4 minutes. Drain the water off, add a little olive oil and the zucchini slices. Sprinkle with salt, sugar, a little nutmeg, a hint of cinnamon, some grated ginger and the grated zest and juice of a lemon. Sprinkle with oregano, add the nectarine chunks and some freshly ground chili flakes, add the tomatoes and turn off the heat. Toss gently together and serve with a few leaves of sage, a light drizzle of honey and lemon juice on the crispy cuttlefish... and a nice chilled glass of white or rosé and enjoy! Light, tasty, tangy Summer flavors in less than half an hour!