Sauteed cuttlefish, chorizo and cucumber | Gourmet Traveller

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