200g chorizo sausage
3 tbsp extra-virgin olive oil, plus extra for brushing
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tsp paprika
100g coarse dried breadcrumbs
2 tbsp fresh marjoram, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp fresh mint, finely chopped
8-10 medium cuttlefish, cleaned
TO SERVE: green salad
1 Remove the skin from the chorizo and crumble the sausage meat into a bowl.Heat olive oil over medium heat in a frying pan, sauté the onion, garlic, paprika and chorizo for 8-10 minutes or until softened. Transfer to a large bowl, add breadcrumbs and herbs, season generously with sea salt and freshly ground black pepper and combine well.
2 Carefully stuff the cuttlefish sacs with the mixture and fasten the ends with wooden toothpicks.
3Brush cuttlefish with extra-virgin olive oil, then place on an oiled grill plate of a barbeque over medium heat. Cook for 7-8 minutes each side.
4Transfer to a platter and serve immediately with a simple green salad. Cut each cuttlefish in half if desired.
Chorizo brings a spicy element to this gutsy seafood dish and cements the wine match as red and Spanish. There’s a plethora of good, reasonably priced Spanish reds on the market but Radio Boka is a new discovery revealed at the GT WINE Spanish reds panel tasting in 2020. It offers fresh, bright aromas of raspberry and red liquorice supported by modest tannins and an energetic finale. This Spanish-inspired recipe has paprika to the fore adding its smoky spice to that of the equally spice-laden chorizo. The assemblage of fresh herbs helps keep the stuffing light and lithe confirming the synergy between the cuttlefish and this dangerously drinkable red.