Sautéed Cuttlefish, Fava Beans & Asparagus
Author: 
Recipe type: Tapas
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
A one pot quick cuttlefish recipe that can be served as part of a larger tapas-style meal, or as a main with salad and or bread.
Ingredients
  • 1 clove of garlic, minced
  • 150g asparagus spears, woody ends snapped off and chopped into small pieces
  • 400g tin of fava beas, drained and rinsed
  • 3-4 cuttlefish (depending on size), cleaned and sliced into strips,
  • 1 tbs balsamic vinegar
  • 1 tbs chopped parsley
  • Seasoning
  • Olive oil
Instructions
  1. Warm 2 tsps of olive oil in a medium frying pan, medium heat, and saute the garlic for a few seconds before adding the asparagus spears (don't let the garlic burn). When the asparagus has softened or charred a little add in the beans, with some salt and pepper and cook through for 2-3 minutes.
  2. Remove from the pan and set aside, then and add another 1-2 tsps of olive oil to the pan and turn up the heat. Add the cuttlefish strips and cook for 1-2 minutes, they will become translucent as they cook, and the tentacles will crisp up.
  3. Now add the bean and asparagus mix back into the pan with the cuttlefish along with the balsamic vinegar. Stir well then taste and adjust seasoning if necessary. Add the parsley and take the pan to the table or transfer to a tapas-style dish.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/?p=6920