Charredcuttlefishandchorizo salad
withsmokychillidressing
SERVES4 // PREPTIME 15 MINS// COOK 20 MINS
Trythepunchysmokychillidressingonotherbarbecuedseafood
and meat, such as prawns or chicken, or drizzle over a frittata.
2 x 400gmcanschickpeas,drained
andrinsed
350 gmjarSpanishgreenpittedolives,
drained
285 gmjarpiquillopeppers,drained
andcoarselytorn(seenote)
4 cups(looselypacked)babykale
1 cupflat-leafparsleyleaves
2 chorizosausages,thinlysliced
diagonally
600 gmcleanedcuttlefish, cut into
4cmpieces
1 tbspoliveoil
40 gmroastedmacadamias,toserve
SMOKYCHILLIDRESSING
3 longredchillies,trimmed
125 ml(½cup)extra-virginoliveoil
60 ml(¼cup)sherryvinegar
2 garliccloves,finelygrated
1½ tsp smoked paprika
1 Forsmokychillidressing,heat
a char-grillpanorbarbecuetohighand
char-grillchillies,turningoccasionally,
untilskinis blackened(8-10minutes).
Transfertoa bowlandcoverwithplastic
wraptosteam(5minutes).Removeand
discardskin.Transferchilliestoa blender
withremainingingredients, season and
blenduntilsmooth.
2 Meanwhile,placechickpeas,olives,
peppers, kale and parsley in a bowl.3 Grillchorizountilcharred(1 minute
eachside)andtransfertoa plate.Drizzle
cuttlefishpieceswithoil,season,and
grilluntilcharredandtender(2minutes
eachside).Transfertoa bowl,add
2 tbspdressingandtosstocoat.
4 Addchorizoandcuttlefishtobowl
withchickpeamixtureandtossto
combine.Dividesaladamongserving
plates.Drizzlewithsmokychillidressing
andscatterwithmacadamiastoserve.
NotePiquillopeppersareSpanishsweet
peppersroasted,peeledandpreserved.
Theyareavailableinjarsfromspecialty
Spanishfoodshops,DavidJonesfood
halls and some delicatessens.➤BROCOLLINICeramic
ovalservingplatefrom
AlexandTrahanas.
CUTTLEFISHAllprops
stylist’s own.
GOURMET TRAVELLER 81