Pan-Fried Baby Cuttlefish and Chickpeas | Gourmet Traveller

Name: Pan-Fried Baby Cuttlefish and Chickpeas | Gourmet Traveller
Ingredients: 2 tbsp olive oil; 3 cloves of garlic, thinly sliced lengthways; 1 kg baby cuttlefish, cleaned, (tentacles reserved) hoods halved and scored in a diamond pattern; 1 tbsp preserved lemon rind, cut into julienne; 1 tsp za’atar; 1 tsp harissa; 400 gm can chickpeas, drained and rinsed; 1 red capsicum, roasted until skin blackens and blisters, peeled, seeded and cut into 2cm strips; 2 tbsp coarsely chopped flat-leaf parsley; To serve: crusty bread

www.gourmettraveller.com.au

Australian Gourmet Traveller fast seafood recipe for pan-fried baby cuttlefish and chickpeas with za'atar

View full recipe on www.gourmettraveller.com.au

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.

Share this recipe:

Ingredients

2 tbsp olive oil
3 cloves of garlic, thinly sliced lengthways
1 kg baby cuttlefish, cleaned, (tentacles reserved) hoods halved and scored in a diamond pattern
1 tbsp preserved lemon rind, cut into julienne
1 tsp za’atar
1 tsp harissa
400 gm can chickpeas, drained and rinsed
1 red capsicum, roasted until skin blackens and blisters, peeled, seeded and cut into 2cm strips
2 tbsp coarsely chopped flat-leaf parsley
To serve: crusty bread