Sepia con patatas (Baked Cuttlefish with Potatoes)

In the UK, squid is very popular but I have hardly ever seen its relative the cuttlefish, except for in my mother’s kitchen, on many menus. The cuttlefish itself is an amazing creature known as the “chameleon of the sea” because of its impressive camouflage capabilities. This doesn’t mean however that I do not enjoy eating it…

 

Ingredients

3 potatoes, unpeeled and sliced into rounds

1 medium cuttlefish, cleaned and cut into chunks

1 onion, cut into half moons

5 cloves of garlic, whole

2 Tbsp. Ajo y perejil

2 Tbsp. sweet pimenton (or paprika)

4 tsp. chilli powder

4 tsp. mixed herbs

2 tsp. Thyme

Salt and pepper, to taste

A good glug of olive oil

½ lemon, juice

1 glass white wine

1 small glass water

Method

1 Marinade the cuttlefish chunks with the ajo y perejil marinade, pimenton, thyme, chilli, mixed herbs, salt and pepper. Set aside.

3 Place potato slices on the bottom of an ovenproof dish and add salt, pepper, pimenton, chilli, thyme and mixed herbs. Drizzle with olive oil and coat well. 

4 Add the cuttlefish on top of the potatoes and drizzle with olive oil and lemon juice. Add a glass of white wine and a small glass of water.

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5 Bake in a hot oven for 30 minutes.

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