Cuttlefish with kuzbariyya (herb sauce)

Name: Cuttlefish with kuzbariyya (herb sauce) recipe
Yield: 8
Ingredients: 1kg cleaned cuttlefish; Extra virgin olive oil, for brushing; 1 tsp black peppercorns; 1 green chilli, seeded; 10g ginger; 2 garlic cloves; 20.00 ml chardonnay vinegar; 40.00 ml lime juice; 100ml sesame oil; 100ml extra virgin olive oil; 100g mixed herb leaves (we used coriander, flat-leaf parsley and mint)

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P87 Cuttlefish with kuzbariyya (herb sauce)

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by Paul Farag

CHEF

Dec 30, 2022

“I prefer frozen, cleaned cuttlefish for this as, in the freezing process, the cuttlefish has been tenderised. The key is to not overcook the cuttlefish, making it super tender, before dressing it in the delicious sauce.”

1kg cleaned cuttlefish
Extra virgin olive oil, for brushing

Kuzbariyya

1 tsp black peppercorns
1 green chilli, seeded
2cm (10g) fresh ginger
2 garlic cloves
1 tbs chardonnay vinegar
2 tbs lime juice
100ml sesame oil
100ml extra virgin olive oil
100g mixed herb leaves (we used coriander, flat-leaf parsley and mint)

Method

1.

For the kuzbariyya, place all ingredients and 2 tbs salt flakes in a blender and whiz until a coarse paste forms (you can blend until smooth if you like, but I prefer a bit of texture). Set aside.
2.

Using paper towel, wipe down both sides of the cuttlefish to clean off any remaining sinew. Cut into 1cm-thick strips. Heat a barbecue grill to high. Cook cuttlefish over the flames, lightly brushing with oil during cooking to add smokiness, for no longer than 3 minutes until charred and just cooked through.
3.

Transfer cuttlefish to a bowl. Toss through some of the kuzbariyya to coat lightly. Serve with remaining kuzbariyya.