List of Ingredients
- 1 LB. of shelled peas
- 2 LB. of cleaned cuttlefish
- 2 OZ. of toasted hazelnuts
- 1 1/2 OZ. of extra-virgin olive oil
- 4 of mint leaves
- Salt
- Pepper
Method
To make grilled cuttlefish with a pea purée, boil the shelled peas in salted water for 2-3 minutes. Drain and transfer 4 oz of the peas to a bowl with cold water. (You’ll use these at the end for decoration.)
Blend the remaining 11 oz peas with 4-5 mint leaves, about two tablespoons cooking water (just enough for a fairly firm purée), 1 ½ oz extra-virgin olive oil, salt and pepper. Coarsely chop 50 g toasted hazelnuts.
Transfer the 2 lb of clean cuttlefish to a bowl with a little extra-virgin olive oil. Mix to combine (making sure the surface of the cuttlefish is covered in oil). Grill over high heat for 3-4 minutes on each side, depending on the size of your cuttlefish.
Serve over the pea purée with chopped mint leaves, the peas that you previously set aside, hazelnuts, and some coarse salt and pepper to taste.