In the late spring the fishermen in Port Isaac throw out their cuttlefish traps. Over the past few years they have been very successful at it, which is fortunate for me as I adore cuttlefish. In my opinion, it is better than its mate Mr Squid.
Here, the cuttlefish is cooked two ways: slow-braised, which in turn produces an amazing sauce, and pan-fried, which takes just 10 seconds. The idea for this dish came to me when I was out fishing and saw a lobster pot pulled up, with both lobsters and cuttlefish inside. As they were attracted to the same bait, I thought perhaps they might taste good together. Well, I can confirm that they do!
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