Sauteed cuttlefish, chorizo and cucumber
Australian Gourmet Traveller fast recipe for sauteed cuttlefish, chorizo and cucumber
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Pepper mill
- Nonstick skillet
- Skillet
- Stove
- Paper towel
- Plate
- Serving bowl
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
Ingredients
- 1 chorizo, thinly sliced diagonally (about 125gm)
- 2 tbsp extra-virgin olive oil
- 4 cloves of garlic, thinly sliced
- 500 gm cuttlefish, cleaned and thinly sliced lengthways (about 6)
- 3 Lebanese cucumbers, peeled, halved lengthways and cut into 2cm-thick pieces
- 4 stalks of celery, cut into 2cm-thick pieces
- 300 gm pipis, soaked in cold water for 10 minutes, drained
- 1/3 cup chicken stock
- 3 green onions, thinly sliced
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