BATTERED CUTTLEFISH WITH “ROMESCO” DUST

FOR 4 PERSONS
Difficulty: Medium
Preparation: 60min

INGREDIENTS

  • 150gr Cuttlefish
  • 1/2L Olive Oil
Romesco Dust
  • 2 Garlic Bulbs
  • 4 Ripe Tomatoes
  • 100gr Toasted Hazelnuts
  • Jerez Vinegar
  • 3 Sweet Peppers

PREPARATION

For the “romesco” dust…

 

Bake tomatoes and garlic bulbs, peel and place in the food processor. Add the other ingredients and blend. Spread the dust in a tray creating a thin layer and dry in the oven. Blend it again to create the dust.

 

For the cuttlefish…

 

Butter in flour, fry in very hot oil and strain. Serve and sprinkle with the “romesco” dust.

THE CHEF’S ADVICE
Cuttlefish must be buttered in flour one by one.
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